Roasted Chicken Thighs with Potatoes and Green Beans
By Jessica RudolphPublished on September 5, 2023
Time
50 Minutes
Yield
Serves 4
Ingredients
2 pounds Yukon Gold potatoes, unpeeled, cut into ½-inch pieces1 pound green beans, trimmed and cut into 2-inch lengths2 tablespoons extra-virgin olive oil 1½ tablespoons kosher salt, divided3 garlic cloves, minced2 teaspoons minced fresh sage 1 teaspoon minced fresh rosemary 1 teaspoon pepper, divided8 (5- to 7-ounce) bone-in chicken thighs, trimmed¼ cup dry white wine 1 teaspoon grated lemon zest plus 1 tablespoon lemon juice
Before You Begin
For a nonalcoholic version of this recipe, substitute chicken broth for the wine.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 450 degrees. Combine potatoes, green beans, oil, 1 tablespoon salt, garlic, sage, rosemary, and ½ teaspoon pepper in large bowl. Microwave, covered, until vegetables are just tender, 12 to 15 minutes, stirring once halfway through microwaving. Transfer mixture to 13 by 9-inch baking dish and press into even layer.
- Meanwhile, pat chicken dry with paper towels. Sprinkle all over with remaining 1½ teaspoons salt and ½ teaspoon pepper. Place chicken, skin side down, in 12-inch nonstick skillet. Cook over medium-high heat until skin is light golden brown, about 10 minutes. Flip chicken and cook until second side is well browned, about 5 minutes.
- Arrange chicken, skin side up, on top of potato mixture. Off heat, carefully stir wine and lemon zest and juice into fat remaining in skillet, then drizzle evenly over chicken. Roast until chicken registers at least 175 degrees, 15 to 20 minutes. Serve.
Time
50 MinutesYield
Serves 4Ingredients
2 pounds Yukon Gold potatoes, unpeeled, cut into ½-inch pieces
1 pound green beans, trimmed and cut into 2-inch lengths
2 tablespoons extra-virgin olive oil
1½ tablespoons kosher salt, divided
3 garlic cloves, minced
2 teaspoons minced fresh sage
1 teaspoon minced fresh rosemary
1 teaspoon pepper, divided
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
¼ cup dry white wine
1 teaspoon grated lemon zest plus 1 tablespoon lemon juice
Ingredients
2 pounds Yukon Gold potatoes, unpeeled, cut into ½-inch pieces
1 pound green beans, trimmed and cut into 2-inch lengths
2 tablespoons extra-virgin olive oil
1½ tablespoons kosher salt, divided
3 garlic cloves, minced
2 teaspoons minced fresh sage
1 teaspoon minced fresh rosemary
1 teaspoon pepper, divided
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
¼ cup dry white wine
1 teaspoon grated lemon zest plus 1 tablespoon lemon juice
Ingredients
2 pounds Yukon Gold potatoes, unpeeled, cut into ½-inch pieces
1 pound green beans, trimmed and cut into 2-inch lengths
2 tablespoons extra-virgin olive oil
1½ tablespoons kosher salt, divided
3 garlic cloves, minced
2 teaspoons minced fresh sage
1 teaspoon minced fresh rosemary
1 teaspoon pepper, divided
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
¼ cup dry white wine
1 teaspoon grated lemon zest plus 1 tablespoon lemon juice
Why This Recipe Works
Roasting chicken thighs on top of potatoes and green beans allowed the vegetables to soak up the flavorful chicken drippings. Parcooking the vegetables in the microwave ensured that they were completely cooked through by the time the chicken finished cooking.
Before You Begin
For a nonalcoholic version of this recipe, substitute chicken broth for the wine.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 450 degrees. Combine potatoes, green beans, oil, 1 tablespoon salt, garlic, sage, rosemary, and ½ teaspoon pepper in large bowl. Microwave, covered, until vegetables are just tender, 12 to 15 minutes, stirring once halfway through microwaving. Transfer mixture to 13 by 9-inch baking dish and press into even layer.
- Meanwhile, pat chicken dry with paper towels. Sprinkle all over with remaining 1½ teaspoons salt and ½ teaspoon pepper. Place chicken, skin side down, in 12-inch nonstick skillet. Cook over medium-high heat until skin is light golden brown, about 10 minutes. Flip chicken and cook until second side is well browned, about 5 minutes.
- Arrange chicken, skin side up, on top of potato mixture. Off heat, carefully stir wine and lemon zest and juice into fat remaining in skillet, then drizzle evenly over chicken. Roast until chicken registers at least 175 degrees, 15 to 20 minutes. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments