Crispy Lemon-Garlic Chicken Thighs

1. 1Heat the oven. Set a rack in the middle and heat the oven to 425°F. Pat the chicken very dry with paper towels.
2. 2Season and searCook over fairly high heat until the outside develops a deeply browned crust.. Season the chicken with 1 teaspoon salt, the black pepper, garlic powder, and lemon zest. Heat 1 tablespoon olive oil in a 12-inch oven-safe skillet over medium-high heat. Place the chicken skin-side down and sear, undisturbed, for 7 to 8 minutes. Flip, cook for 2 minutes, then transfer to a plate.
3. 3Build the pan sauce. Add the potatoes, remaining 1 tablespoon olive oil, and remaining ½ teaspoon salt to the skillet. Cook cut-side down for 4 minutes. Stir in the garlic for 30 seconds. Add the broth and 2 tablespoons lemon juice, scraping up the browned bits.
4. 4Roast. Return the chicken to the skillet skin-side up. Roast for 20 minutes.
5. 5Add the green beans. Tuck the green beans into the pan liquid and roast for 8 to 12 minutes more, until the potatoes are tender and the thickest part of each chicken thigh reaches 165°F.
6. 6Finish the sauce. Move the chicken to a platter and rest for 5 minutes. Stir the butter into the hot pan juices, spoon the sauce over the chicken and vegetables, and finish with parsley.

Useful swaps

Broccoli florets can replace the green beans; add them for the final 10 minutes. If your potatoes are larger than a golf ball, quarter them so they finish with the chicken.