Savory Chicken Thighs with Rice & Green Beans

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Savory Chicken Thighs with Rice & Green Beans

Ingredients

Chicken

  • 4–6 bone-in, skin-on chicken thighs
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp dried thyme (or Italian seasoning)
  • Salt & black pepper
  • 1 tbsp olive oil

Rice

  • 1 cup long-grain rice (jasmine or basmati are great)
  • 2 cups chicken broth
  • 1 clove garlic, minced
  • 1 tbsp butter or olive oil

Green Beans

  • 12 oz fresh green beans, trimmed
  • 1 tbsp olive oil or butter
  • 1 clove garlic, minced
  • Salt & pepper
  • Optional: squeeze of lemon or sprinkle of parmesan

Instructions

1. Roast the chicken

  • Preheat oven to 425°F (220°C).
  • Pat chicken dry. Rub with olive oil, then season generously with spices, salt, and pepper.
  • Place skin-side up on a baking sheet or oven-safe skillet.
  • Roast 35–45 minutes, until skin is crispy and internal temp hits 165°F.

2. Cook the rice

  • In a saucepan, sauté garlic in butter/oil for 30 seconds.
  • Add rice, stir to coat.
  • Pour in chicken broth, add a pinch of salt.
  • Bring to a boil, cover, reduce to low, and cook 15–18 minutes.
  • Fluff and keep warm.

3. Sauté the green beans

  • Heat olive oil or butter in a skillet over medium-high heat.
  • Add green beans, cook 4–5 minutes until tender-crisp.
  • Add garlic, salt, and pepper; cook 30 seconds more.
  • Finish with lemon juice or parmesan if you’re feeling fancy.

Pro Tip

Spoon a little of the chicken pan drippings over the rice before serving—absolute flavor upgrade 🔥

If you want, I can:

  • Turn this into a one-pan meal
  • Add a sauce or gravy
  • Make it spicy, creamy, or herby
  • Or adapt it for meal prep

Just say the word 👌

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