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- 4 bone-in, skin-on chicken thighs - 1/4 cup olive oil - 4 cloves garlic, minced - Zest and juice of 1 lemon - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1 cup green beans, trimmed

One-Pan Lemon Garlic Herb Chicken Thighs

Discover the simplicity and deliciousness of One-Pan Lemon Garlic Herb Chicken Thighs! This flavorful dish combines tender chicken thighs with the bright taste of lemon, garlic, and fresh herbs, all cooked together with vibrant vegetables in a single pan. Perfect for busy weeknights, this recipe minimizes cleanup while maximizing flavor. Experience a satisfying meal that's both comforting and healthy, making it a must-try for your dinner rotation!
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Ingredients
  

4 bone-in, skin-on chicken thighs

3 tablespoons olive oil, divided

4 cloves garlic, minced

Zest of 1 lemon

Juice of 2 lemons

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh thyme, finely chopped

Salt and pepper, to taste

1 cup low-sodium chicken broth

1 cup cherry tomatoes, halved

1 cup green beans, trimmed

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C) to ensure it’s ready for the chicken.

    Prepare the Marinade: In a small mixing bowl, combine the olive oil (reserve 1 tablespoon for later), minced garlic, lemon zest, lemon juice, chopped rosemary, chopped thyme, and a generous pinch of salt and pepper. Whisk together until well mixed.

      Marinate the Chicken: Pat the chicken thighs dry with paper towels to ensure a nice sear. Place the thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is thoroughly coated. Seal the bag or cover the dish and let the chicken marinate for at least 30 minutes at room temperature, or up to 24 hours in the refrigerator for enhanced flavor.

        Sear the Chicken: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, place the marinated chicken thighs skin-side down in the skillet. Sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the thighs and sear the other side for an additional 3-4 minutes. Once seared, remove the chicken from the skillet and set it aside on a plate.

          Add Vegetables: In the same skillet, pour in the chicken broth, then add the halved cherry tomatoes and trimmed green beans. Stir to combine, scraping the bottom of the skillet with a wooden spoon to release the flavorful bits left from searing the chicken.

            Return Chicken to the Pan: Place the seared chicken thighs back into the skillet, positioning them skin-side up among the tomatoes and green beans. This will allow them to absorb more flavor while cooking.

              Bake in the Oven: Transfer the skillet to the preheated oven and bake for 25-30 minutes. Check for doneness; the chicken should reach an internal temperature of 165°F (74°C) and the juices should run clear when pierced.

                Garnish and Serve: Once cooked, carefully remove the skillet from the oven. Allow the chicken to rest for a few minutes before serving. Sprinkle chopped fresh parsley over the dish for a pop of color and freshness. Serve the chicken thighs alongside the savory vegetables and ladle some of the pan juices over the top for extra flavor.

                  Prep Time: 40 minutes | Total Time: 1 hour 10 minutes | Servings: 4

                    Presentation Tips: Serve the chicken thighs on a rustic wooden platter, garnished with lemon wedges and extra sprigs of rosemary for an inviting look.