Dinner · One pan
Crispy Lemon-Garlic Chicken Thighs
Golden skin, tender potatoes, snappy green beans, and a bright pan sauce. Nothing hiding behind a “quick and easy” label that actually takes two hours.
Instructions
- Heat the oven. Set a rack in the middle and heat the oven to 425°F. Pat the chicken very dry with paper towels.
- Season and sear. 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.
- Build 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.
- Roast. Return the chicken to the skillet skin-side up. Roast for 20 minutes.
- Add 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.
- Finish 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.
Al’s note
Dry chicken skin is the whole game here. If it goes into the skillet damp, it steams before it browns—and nobody asked for a floppy raincoat.
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.