Lemon Garlic Butter Chicken Thighs
A comforting and flavorful one-pan dish featuring juicy chicken thighs, bright lemon, and crisp-tender green beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Paleo
Ingredients
Scale
- 4 chicken thighs (bone-in, skin-on preferred)
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- Salt and freshly ground black pepper, to taste
- 1 pound green beans, trimmed
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Pat the chicken thighs dry and season both sides with salt, pepper, and lemon zest. Squeeze some lemon juice over the tops.
- Heat a skillet over medium heat and melt the butter. Once foaming, add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the chicken thighs, skin-side down. Brown until the skin is golden, about 4–5 minutes. Flip and brown the other side for 2–3 minutes.
- Meanwhile, place the trimmed green beans in a bowl. Toss with olive oil, salt, and pepper.
- Transfer the browned thighs to a baking dish. Arrange the green beans around the chicken in an even layer.
- Pour any buttery pan juices over the chicken and beans.
- Bake in the preheated oven for 25–30 minutes, until the chicken’s internal temperature registers 165°F (74°C) and the green beans are tender-crisp.
- Let the chicken rest for 5 minutes before serving. Serve warm and enjoy!
Notes
For a dairy-free option, use a neutral oil instead of butter.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg