Herb-Roasted Chicken Thighs with Lemon-Garlic Green Beans

This dish features succulent herb-roasted chicken thighs paired with bright and zesty lemon-garlic green beans. The chicken is marinated to enhance its flavor, while the green beans add a fresh crunch, making it a delightful balance of savory and bright notes. This recipe is not only satisfying but also adheres to wholesome cooking principles, making it suitable for a variety of dietary preferences.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 lemon, zested and juiced
• Salt and pepper, to taste
• 1 pound fresh green beans, trimmed
• 1 tablespoon butter
• 1 teaspoon red pepper flakes (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix olive oil, minced garlic, rosemary, thyme, lemon zest, lemon juice, salt, and pepper to create a marinade.
3. Add the chicken thighs to the marinade and coat them well. Let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator for deeper flavor).
4. Place the marinated chicken thighs skin-side up on a baking sheet and roast in the oven for about 35-40 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy.
5. While the chicken is roasting, bring a pot of salted water to a boil. Blanch the green beans for about 3-4 minutes until tender-crisp, then drain and set aside.
6. In a skillet, melt the butter over medium heat. Add the blanched green beans, garlic, and red pepper flakes (if using). Sauté for about 2-3 minutes until heated through and coated in butter.
7. Serve the roasted chicken thighs alongside the lemon-garlic green beans, garnished with additional lemon zest or fresh herbs if desired.