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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