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- 4 bone-in, skin-on chicken thighs - 1 pound fresh green beans, ends trimmed - 4 cloves garlic, finely minced - Zest of 1 large lemon - Juice of 2 large lemons - 2 tablespoons extra virgin olive oil - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Sea salt and freshly ground black pepper to taste When you make Lemon Garlic Chicken Thighs and Green Beans, each ingredient plays a key role. The chicken thighs provide rich flavor and a juicy texture. The skin crisps up beautifully during cooking. Fresh green beans add a nice crunch and vibrant color. Garlic gives the dish its signature aroma and a zesty kick. That bright lemon zest and juice balance the savory flavors. Olive oil ensures everything stays moist and enhances the taste. For seasonings, dried oregano brings an earthy note while smoked paprika adds depth. Sea salt and black pepper round out the flavors, letting each ingredient shine. With these ingredients, your meal will burst with flavor and look stunning on the plate. {{ingredient_image_2}} To begin, gather the marinade ingredients. In a large bowl, whisk together: - 4 cloves garlic, finely minced - Zest of 1 large lemon - Juice of 2 large lemons - 2 tablespoons extra virgin olive oil - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Sea salt and freshly ground black pepper to taste Mix these well until combined. Next, add the chicken thighs to the bowl. Make sure each thigh is coated in the marinade. Cover the bowl with plastic wrap. Let it marinate for at least 30 minutes at room temperature. For the best flavor, marinate overnight in the fridge. Now, preheat your oven to 425°F (220°C). This high heat will give you crispy skin. While the oven heats, prepare your baking sheet. Line it with aluminum foil for easy cleanup. Place a wire rack on top of the foil. This setup allows hot air to circulate around the chicken. After marinating, remove the chicken thighs from the marinade. Let any excess marinade drip off. Arrange the chicken thighs skin-side up on the wire rack. Roast them in the oven for 30-35 minutes. Check that the internal temperature reaches 165°F (75°C) using a meat thermometer. The skin should be crispy and golden. While the chicken roasts, focus on the green beans. Fill a medium pot with water and add a pinch of salt. Bring it to a rolling boil. Carefully add the green beans and cook for 3-4 minutes. They should be bright green and slightly tender, yet still crisp. Drain the beans and quickly transfer them to a bowl of ice water. This stops the cooking process. Once cooled, drain the beans again. Next, heat a large skillet over medium heat and add 1 tablespoon unsalted butter. Once the butter melts and bubbles, add the blanched green beans. Sauté them for 3-4 minutes, stirring occasionally. This heats them through and gives a bit of caramelization. Lightly season with salt and pepper to enhance their taste. For the best flavor, marinate chicken thighs for at least 30 minutes. This time allows the garlic and lemon to soak into the meat. If you have more time, marinating overnight in the fridge makes a big difference. The longer the chicken sits in the marinade, the more intense the flavor becomes. To get that perfect crispy skin, preheat your oven to 425°F (220°C). This high temperature helps the fat in the skin render out. The result is a golden, crunchy layer that is hard to resist. Place the chicken on a wire rack, which allows heat to circulate evenly around it. When serving, presentation is key. Use a large platter for a beautiful display. Arrange the chicken thighs in the center and place the sautéed green beans around them. For a touch of flair, add thin lemon slices on top. This not only looks pretty but also adds extra flavor. Garnish with fresh parsley for a bright finish. Pro Tips Marinate for Maximum Flavor: Allowing the chicken to marinate overnight in the refrigerator will deepen the flavors and tenderness. Use a Meat Thermometer: For perfectly cooked chicken, always check the internal temperature; it should reach 165°F (75°C). Blanching Green Beans: Blanching the green beans before sautéing helps maintain their vibrant color and crisp texture. Rest the Chicken: Let the chicken rest for 5-10 minutes after cooking to allow the juices to redistribute, ensuring a juicy bite. {{image_4}} You can switch up the green beans with other veggies. Consider using broccoli, asparagus, or bell peppers. Each option brings its unique taste and texture. For a fun twist, try mixing a few different vegetables for color and flavor. Toss them in olive oil, salt, and pepper before roasting. This way, they soak up the flavors, just like the chicken. If you want a change from chicken thighs, you have many choices. Skin-on chicken breasts work well too. They cook quickly and stay juicy. You can also use pork chops or bone-in turkey thighs. Each meat absorbs the lemon and garlic flavors beautifully. Just adjust the cooking time to ensure they reach the right internal temperature. Boost the dish's flavor with some extra spices or herbs. Try adding fresh thyme or rosemary for a fragrant touch. A pinch of red pepper flakes can add some heat. If you love heat, sprinkle some cayenne pepper in the marinade. You can even add a splash of soy sauce for a savory twist. These enhancements will delight your taste buds and make your dish unique! To keep your Lemon Garlic Chicken Thighs and Green Beans fresh, store them right away. Use an airtight container to avoid moisture loss. This keeps your chicken thighs juicy and your green beans crisp. Make sure to refrigerate leftovers within two hours of cooking. They will stay good for about three to four days in the fridge. If you want to enjoy them later, follow the freezing options below. Freezing is a great way to save extra chicken and green beans. First, let them cool completely. Then, place them in freezer bags or airtight containers. Remove as much air as you can to prevent freezer burn. Seal tightly and label with the date. You can freeze them for up to three months. To reheat, simply thaw in the fridge overnight. Then, follow the reheating tips below for best results. Reheating can be tricky, but it’s easy with the right methods. For chicken, use an oven set to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. This keeps the moisture in and prevents drying out. Heat for about 20 minutes, or until it reaches 165°F (75°C). For the green beans, you can quickly sauté them in a pan with a bit of olive oil. This helps them regain their crunch and flavor. Enjoy your delicious meal just like the first time! You should marinate chicken thighs for at least 30 minutes. For more flavor, marinate them overnight. This allows the garlic and lemon to soak into the meat, making it juicy and tasty. Yes, you can use boneless chicken thighs. They will cook faster, so reduce the roasting time by about 10 minutes. Boneless thighs still have great flavor and will be tender and moist. You can serve Lemon Garlic Chicken with various sides. Fresh green beans pair well, but you can also try rice, quinoa, or a salad. For a complete meal, add crusty bread to soak up the lemony juices. Enjoy making this dish your own! This blog post covered making a tasty lemon garlic chicken with green beans. We explored key ingredients, from chicken thighs to flavorful seasonings. I shared step-by-step instructions for marinating and roasting. You learned essential tips for crispiness and presentation. Variations include different proteins and veggies for more options. Lastly, I provided storage tips to keep your meal fresh. Enjoy creating this easy and flavorful dish!

Zesty Lemon Garlic Chicken Thighs with Green Beans

A flavorful dish featuring marinated chicken thighs roasted to perfection, served with sautéed green beans.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, finely minced
  • 1 large lemon zest
  • 2 large lemons, juiced
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • to taste sea salt and freshly ground black pepper
  • 1 pound fresh green beans, ends trimmed
  • 1 tablespoon unsalted butter
  • for garnish fresh parsley, finely chopped

Instructions
 

  • In a spacious mixing bowl, whisk together the minced garlic, lemon zest, lemon juice, olive oil, dried oregano, smoked paprika, salt, and pepper until well combined. Add the chicken thighs to the bowl, ensuring they are thoroughly coated in the flavorful marinade. Cover the bowl with plastic wrap and let it marinate for at least 30 minutes at room temperature, or up to overnight in the refrigerator for enhanced flavor.
  • Set your oven to preheat at 425°F (220°C). This high temperature will ensure the chicken skin becomes crispy.
  • Line a baking sheet with aluminum foil for easy cleanup and place a wire rack on top. This setup allows hot air to circulate around the chicken, promoting even cooking.
  • After marinating, remove the chicken thighs from the marinade, allowing excess marinade to drip off. Place the chicken thighs skin-side up on the wire rack. Roast in the preheated oven for 30-35 minutes, or until the skin is beautifully crispy and the internal temperature reaches 165°F (75°C) when checked with a meat thermometer.
  • While the chicken is roasting, fill a medium pot with water, adding a generous pinch of salt, and bring it to a rolling boil. Carefully add the green beans and cook them for 3-4 minutes until they are vibrantly green and slightly tender, but still crisp. Drain the beans and immediately transfer them to a bowl filled with ice water to halt the cooking process. Once cooled, drain the beans again and set aside.
  • In a large skillet over medium heat, melt the unsalted butter. Once melted and bubbling, add the blanched green beans. Sauté the beans for 3-4 minutes, stirring occasionally, until they are heated through and slightly caramelized. Season lightly with salt and pepper to enhance their natural flavor.
  • When the chicken is fully cooked, carefully remove it from the oven and allow it to rest for 5-10 minutes on a plate, which helps retain its juices. Plate the chicken thighs alongside the sautéed green beans, drizzling any remaining pan juices over the chicken if desired. Garnish with a generous sprinkle of freshly chopped parsley for a bright, fresh finish.

Notes

For an eye-catching presentation, serve the chicken thighs on a large platter and arrange the sautéed green beans in a nest around them. Add thin lemon slices for decor and extra zest!
Keyword chicken, garlic, green beans, lemon