This Chicken Thighs and Green Beans recipe is a one-pan wonder with crispy-skinned chicken and tender-crisp green beans. The high-heat roasting method infuses the beans with savory rendered chicken fat for incredible flavor. It’s a simple, elegant weeknight meal that feels special with minimal effort.
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Why You’ll Love This Chicken Thighs and Green Beans
- One-pan wonder: Everything roasts together for maximum flavor and easy cleanup.
- Perfect textures: Crispy chicken skin meets tender-crisp, blistered green beans.
- Versatile base: Easily swap seasonings or add other vegetables like potatoes or tomatoes.
- Big flavor payoff: Chicken fat bastes the beans, creating a deeply savory, umami-rich dish.
Ingredients & Tools
- 4 bone-in, skin-on chicken thighs
- 1 lb fresh green beans, trimmed
- 3 tbsp olive oil, divided
- 4 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- To taste kosher salt and freshly ground black pepper
- 1 lemon, cut into wedges (for serving)
Tools: A large rimmed baking sheet, tongs, a small bowl for mixing.
Notes: Using bone-in, skin-on thighs is non-negotiable for juiciness and crispy skin. Choose bright green, snappy fresh green beans for the best texture.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 30 g |
| Carbs: | 10 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Pat that chicken dry! This is the single most important step for crispy skin. Use paper towels to thoroughly pat the skin dry before you season it. Any moisture on the surface will steam the skin instead of letting it get golden and crackly.
- Don’t crowd the pan. Make sure your chicken thighs and green beans are in a single, even layer with a little space between them. If they’re piled on top of each other, they’ll steam and become soggy instead of roasting and browning beautifully.
- Season aggressively. Don’t be shy with the salt and pepper, especially on the chicken skin. The seasoning forms a delicious crust and seasons the rendered fat that the beans cook in, flavoring the entire dish from the inside out.
- Fresh vs. Frozen Green Beans. While you can use frozen in a pinch, fresh green beans are highly recommended. They hold their structure better and achieve that perfect blistered texture that frozen beans often can’t replicate due to their higher water content.
How to Make Chicken Thighs and Green Beans
Step 1: Preheat your oven to 425°F (220°C). This high heat is crucial for getting that crispy skin on the chicken and nicely roasted green beans. While the oven heats up, pat the chicken thighs completely dry with paper towels—this is your secret weapon for crispiness. In a small bowl, whisk together 2 tablespoons of the olive oil, the minced garlic, lemon juice, smoked paprika, oregano, onion powder, and garlic powder to create a flavorful paste.
Step 2: Season the chicken thighs generously on both sides with salt and pepper. Then, carefully loosen the skin from the meat on each thigh by gently sliding your fingers underneath. Divide the seasoned oil paste, rubbing about half of it directly onto the meat under the skin. This infuses the chicken itself with incredible flavor. Rub the remaining paste over the outside of the skin.
Step 3: On your large rimmed baking sheet, toss the trimmed green beans with the remaining 1 tablespoon of olive oil and a good pinch of salt and pepper. Spread them out into a single layer. Place the seasoned chicken thighs directly on top of the green beans, skin-side up. You’ll notice the beans are nestled around the chicken—this is perfect, as they’ll cook in the rendered chicken fat.
Step 4: Roast in the preheated oven for 30-35 minutes. You’re looking for the chicken skin to be deeply golden brown and crispy, and the internal temperature of the chicken should register 165°F (74°C) when checked with an instant-read thermometer. The green beans should be tender and have some slightly charred, blistered spots.
Step 5: For extra-crispy skin, you can switch the oven to broil for the last 2-3 minutes. Watch it closely though—it can burn quickly! Once done, remove the pan from the oven and let the chicken rest for about 5 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is succulent.
Step 6: To serve, give the green beans a quick toss in the delicious juices and rendered fat that have collected at the bottom of the pan. Plate the chicken and beans together, squeezing a fresh lemon wedge over everything right before eating. The burst of bright acidity from the lemon really makes all the flavors pop.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months; texture may soften slightly.
- Reviving: Reheat in a 375°F oven until warm to restore crispiness; avoid microwaving.
Serving Suggestions
Complementary Dishes
- Fluffy Jasmine Rice or Orzo — The rice or pasta is fantastic for soaking up all the savory, lemony juices left on the baking sheet. It turns the dish into a more complete, comforting meal.
- Crusty Bread or Garlic Bread — Absolutely essential for mopping up every last bit of flavor from your plate. The crisp crust and soft interior are the perfect vehicle for that delicious pan sauce.
- A Simple Arugula Salad — The peppery bite of arugula with a light lemon vinaigrette provides a fresh, crisp contrast that cuts through the richness of the chicken and balances the meal beautifully.
Drinks
- A Crisp, Unoaked Chardonnay — Its bright acidity and citrus notes will mirror the lemon in the dish and cleanse the palate between bites of the rich chicken.
- A Pale Ale or Lager — The light carbonation and mild bitterness of a good beer work wonderfully to cut through the fat and refresh your taste buds.
- Sparkling Water with Lemon — A non-alcoholic option that still provides a bubbly, clean contrast to the savory, roasted flavors on the plate.
Something Sweet
- Lemon Sorbet — It’s a light, palate-cleansing finish that continues the citrus theme from the main course, ending the meal on a refreshing and not-too-heavy note.
- Vanilla Bean Panna Cotta — The creamy, cool, and simple flavor of panna cotta is a lovely, elegant contrast to the savory, rustic main dish.
- Dark Chocolate-Dipped Almonds — Just a few of these provide a satisfying, slightly bitter-sweet crunch that feels like a perfect little treat after a hearty meal.
Top Mistakes to Avoid
- Using boneless, skinless chicken breasts. They will almost certainly dry out in the time it takes the green beans to roast properly. The fat from the thighs is essential for flavor and moisture.
- Not preheating the baking sheet. For an extra level of crispiness, you can place the empty baking sheet in the oven as it preheats. Adding the chicken to a hot surface gives the skin a fantastic head start on rendering
Chicken Thighs And Green Beans
Make this easy one-pan Chicken Thighs and Green Beans recipe for a crispy, flavorful weeknight dinner. Ready in 45 minutes! Get the recipe now.
Ingredients
For the main ingredients:
-
4 bone-in, skin-on chicken thighs
-
1 lb fresh green beans (trimmed)
-
3 tbsp olive oil (divided)
-
4 cloves garlic (minced)
-
1 tbsp fresh lemon juice
-
1 tsp smoked paprika
-
1 tsp dried oregano
-
1/2 tsp onion powder
-
1/2 tsp garlic powder
-
kosher salt and freshly ground black pepper (to taste)
-
1 lemon (cut into wedges, for serving)
Instructions
-
Preheat your oven to 425°F (220°C). This high heat is crucial for getting that crispy skin on the chicken and nicely roasted green beans. While the oven heats up, pat the chicken thighs completely dry with paper towels—this is your secret weapon for crispiness. In a small bowl, whisk together 2 tablespoons of the olive oil, the minced garlic, lemon juice, smoked paprika, oregano, onion powder, and garlic powder to create a flavorful paste.01
-
Season the chicken thighs generously on both sides with salt and pepper. Then, carefully loosen the skin from the meat on each thigh by gently sliding your fingers underneath. Divide the seasoned oil paste, rubbing about half of it directly onto the meat under the skin. This infuses the chicken itself with incredible flavor. Rub the remaining paste over the outside of the skin.02
-
On your large rimmed baking sheet, toss the trimmed green beans with the remaining 1 tablespoon of olive oil and a good pinch of salt and pepper. Spread them out into a single layer. Place the seasoned chicken thighs directly on top of the green beans, skin-side up. You’ll notice the beans are nestled around the chicken—this is perfect, as they’ll cook in the rendered chicken fat.03
-
Roast in the preheated oven for 30-35 minutes. You’re looking for the chicken skin to be deeply golden brown and crispy, and the internal temperature of the chicken should register 165°F (74°C) when checked with an instant-read thermometer. The green beans should be tender and have some slightly charred, blistered spots.04
-
For extra-crispy skin, you can switch the oven to broil for the last 2-3 minutes. Watch it closely though—it can burn quickly! Once done, remove the pan from the oven and let the chicken rest for about 5 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is succulent.05
-
To serve, give the green beans a quick toss in the delicious juices and rendered fat that have collected at the bottom of the pan. Plate the chicken and beans together, squeezing a fresh lemon wedge over everything right before eating. The burst of bright acidity from the lemon really makes all the flavors pop.06
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