Ingredients

• 2.5 pounds Yukon Gold potatoes, unpeeled, cut into ½-inch pieces
• 1 pound green beans, trimmed and cut into 2-inch lengths
• 3 tablespoons extra-virgin olive oil
• 1.5 tablespoons kosher salt, divided
• 2 cloves garlic, 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
• 1/4 cup dry white wine
• 1 teaspoon grated lemon zest plus 1 tablespoon lemon juice

For a nonalcoholic version, substitute chicken broth for the wine.

Prep the Vegetables

Adjust the oven rack to the upper-middle position and preheat to 450°F. In a large bowl, combine potatoes, green beans, oil, 1 tablespoon salt, garlic, sage, rosemary, and ½ teaspoon pepper.

Cover and microwave, stirring once halfway through, until just tender (about 12 to 15 minutes).

Transfer the vegetables to a 13×9-inch baking dish and press into an even layer.

Brown the Chicken

Pat the chicken dry with paper towels and season all over with the remaining 1.5 teaspoons salt and ½ teaspoon pepper.

Place the chicken skin side down in a 12-inch nonstick skillet over medium-high heat. Cook until the skin is light golden brown, about 10 minutes. Flip and cook the second side until well browned, about 5 minutes more.

Assemble and Roast

Arrange the chicken skin side up on top of the vegetable mixture.

Off heat, stir the wine (or broth), lemon zest, and lemon juice into the fat in the skillet. Drizzle the mixture evenly over the chicken.

Roast until the chicken reaches at least 175°F, about 15 to 20 minutes.

Serve

Serve hot with vegetables and pan juices spooned over the top.

Print Pin

Roasted Chicken Thighs with Potatoes and Green Beans Recipe

Roasted Chicken Thighs with Potatoes and Green Beans melds crispy-skinned, savory chicken with tender, herb-infused vegetables, accented by bright notes of lemon and a hint of wine.

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Ingredients

• ▢ 2.5 pounds Yukon Gold potatoes unpeeled, cut into ½-inch pieces
• ▢ 1 pound green beans trimmed and cut into 2-inch lengths
• ▢ 3 tablespoons extra-virgin olive oil
• ▢ 1.5 tablespoons kosher salt divided
• ▢ 2 cloves garlic 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
• ▢ 1/4 cup dry white wine
• ▢ 1 teaspoon grated lemon zest plus 1 tablespoon lemon juice

Instructions

• Adjust oven rack to upper-middle position; preheat oven to 450°F. In a bowl, combine potatoes, green beans, oil, 1 tbsp salt, garlic, sage, rosemary, and ½ tsp pepper.
• Microwave covered, stirring once, until tender, about 12-15 mins.
• Transfer vegetables to a 13×9-inch baking dish, press into an even layer.
• Pat chicken dry; season with 1½ tsp salt and ½ tsp pepper.
• In a 12-inch skillet over medium-high, cook chicken skin side down until light golden brown, about 10 mins. Flip, cook 5 mins until well browned.
• Arrange chicken skin side up on vegetables. Off heat, stir wine, lemon zest, and juice into skillet fat.
• Drizzle mixture over chicken. Roast until chicken reaches 175°F, about 15-20 mins.
• Serve hot with vegetables and pan juices.