A quick and easy one-pan chicken dinner recipe perfect for busy weeknights. Full of flavor and minimal cleanup required.
Preparation time
10min
Cooking time
35min
Ingredients
4 Servings
- 500 g baby potatoes
- 0.5 tsp black pepper
- 4 chicken thighs
- 3 garlic cloves
- 200 g green beans
- 1 lemon
- 2 tbsp olive oil
- 2 sprigs rosemary
- 1 tsp salt
Directions
Step 1
Preheat your oven to 200°C (400°F).
Step 2
In a large oven-safe skillet, heat the olive oil over medium-high heat.
Step 3
Season the chicken thighs with salt and black pepper, then add them to the skillet, skin-side down. Cook until the skin is golden brown, about 5 minutes.
Step 4
Flip the chicken thighs and add the minced garlic, lemon slices, and rosemary sprigs to the skillet. Cook for another 2 minutes.
Step 5
Add the halved baby potatoes and green beans to the skillet, arranging them around the chicken.
Step 6
Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
Step 7
Remove from the oven and let it rest for a few minutes before serving.