Rosemary-Garlic Chicken Thighs with Green Beans

Time 40 minutes
Servings 4
Difficulty EASY




  • 2 lbs Chicken thighs, bone-in, skin-on
  • ¾ tsp Salt
  • ½ tsp Black pepper , freshly ground
  • 1 tbsp Olive oil , extra virgin
  • 8 Shallots, peeled and halved
  • 1 tbsp Rosemary , chopped
  • 2 cloves Garlic , minced
  • ¾ cup Stock , chicken or vegetable
  • 1 ½ cups Green beans, trimmed
  • 2 tbsp Butter


  • Preheat oven to 245°C / 475°F. 
  • Season chicken with ¾ teaspoon salt and ½ teaspoon black pepper.
  • In a large skillet, heat olive oil over medium-high. Add chicken, skin side down, and cook, turning once, until golden brown on both sides (10 to 12 minutes total). Transfer chicken to a plate and set aside.
  • In the same skillet, cook shallots over medium heat, until browned, about 5 minutes. 
  • Add rosemary, garlic, and stock and bring to a boil. Return chicken to skillet, skin side up. Transfer to oven and roast until chicken is cooked through, about 15 to 20 minutes. Remove chicken to a plate, leaving sauce. 
  • Place skillet with sauce over medium-high. Add beans and remaining salt and black pepper. Simmer until sauce is thickened and beans are crisp-tender, 3 to 4 minutes. Stir in butter. 
  • Serve chicken with beans and sauce.


  • If you can find pre-peeled shallots, you’ll save quite a bit of extra prep time
  • This dinner pairs well with crusty bread