During a time where we’re sheltering in place and don’t have a lot of our typical social events or small joys to get us through the week, decadent chicken dinners are real winners, especially if they can be made with ingredients we’ve stocked the freezer with.
When using frozen green beans, either defrost or partially cook them before adding them to the skillet, or steam them fully and toss them in the garlic butter once the chicken is cooked.
I love the method of deboning skin-on chicken thighs in order to get the crispy chicken skin but not have the bone on your plate.
Recipe from The Kitchn.
- 3 lb. bone-in, skin-on chicken thighs (about 6 small)
- 1 1/4 tsp. kosher salt, divided
- 4 cloves garlic
- 3 Tbs. unsalted butter
- 12 oz. fresh or frozen green beans
Arrange a rack in the middle of the oven and heat the oven to 425º.
Flip each chicken thigh over so it is skin-side down. Using kitchen shears, cut through the meat along both sides of the center bone, making sure not to cut all the way through the meat and skin. Cut off the cartilage at the top and bottom of the bone. Cut underneath the bone, which will cut the bone off completely from the thigh. Use the shears to trim off any excess fat, cartilage, or skin.
Pat the chicken thighs dry with paper towels and season on all sides with 1 tsp. kosher salt. If using fresh green beans, trim, then cut in half crosswise.
Place the chicken thighs skin-side down in a 12-inch oven-safe skillet (preferably cast iron) and turn the heat to medium. Cook undisturbed until the skin is golden and crispy, using tongs to move the thighs around the pan after 10 minutes to ensure even browning, 15 to 18 minutes total (they will not be cooked through at this point). Meanwhile, place 3 Tbs. unsalted butter in a small microwave-safe bowl and microwave on HIGH until melted, 30 to 45 seconds. Mince garlic cloves and add to the melted butter.
Transfer the chicken skin-side up to a clean plate, leaving the rendered fat in the pan. Add green beans to the pan, season with the remaining 1/4 tsp. kosher salt, and toss to coat the beans in the chicken fat. Place the chicken thighs skin-side up on the green beans.
Drizzle the garlic butter over the chicken and green beans and transfer the skillet to the oven. Roast until the chicken is deeply golden brown, crispy, and registers 160º in the thickest part, 12 to 15 minutes.