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.
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 13x9-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.