Crispy Lemon Herb Chicken Thighs with Garlic Butter Green Beans

Ingredients

• •6 bone-in, skin-on chicken thighs
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1 teaspoon garlic powder
• •1 teaspoon paprika
• •1 tablespoon olive oil
• •2 tablespoons butter
• •3 cloves garlic, minced
• •1 lemon, zested and juiced
• •1 tablespoon fresh thyme leaves, chopped
• •1 tablespoon fresh parsley, chopped
• •1 pound green beans, trimmed
• •1/4 teaspoon red pepper flakes (optional)
• •Salt and pepper to taste (for green beans)

Instructions

1. 1

   Pat the chicken thighs dry with paper towels and season both sides with salt, black pepper, garlic powder, and paprika.

2. 2

   Heat the olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 6-8 minutes, or until the skin becomes golden and crispy.

3. 3

   Flip the chicken thighs and lower the heat to medium. Cook for an additional 6-8 minutes until the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and set it aside.

4. 4

   In the same skillet, reduce the heat to low and add butter. Once melted, stir in the minced garlic, lemon zest, lemon juice, thyme, and parsley.

5. 5

   Return the chicken thighs to the skillet and spoon the garlic butter sauce over the chicken. Simmer for 2-3 minutes to let the flavors meld together.

6. 6

   Meanwhile, blanch the green beans in boiling water for 3-4 minutes until bright green, then drain.

7. 7

   In a separate skillet, melt 1 tablespoon of butter over medium heat and sauté the green beans with red pepper flakes, salt, and pepper to taste for 2-3 minutes.

8. 8

   Serve the chicken thighs with the sautéed green beans, spooning additional garlic butter sauce over the top.