Description

This juicy chicken so fast and simple to make that you can make it for a weeknight dinner. It's essentially a one skillet meal of chicken, fresh green beans and cherry tomatoes that starts on the stovetop and finishes in the oven.

Ingredients

• 4 bone-in chicken thighs
• Kosher salt, to taste
• ground black pepper, to taste
• 1 T. unsalted butter
• 2 T. chopped garlic
• 1 t. dried thyme
• 1/3 c. honey
• 1 lb. green beans, trimmed
• ½ lb. cherry tomatoes
• zest and juice of 1 lemon (start with half of the zest and juice and add more to taste, if needed)

Steps

1. Preheat oven to 400 degrees.
2. Season both sides of chicken with salt and pepper. Heat a large ovenproof skillet over medium heat; add 1 T. butter; add seasoned chicken, skin-side down; sear on both sides until golden brown, about 3-5 minutes per side. Remove the chicken thighs; set aside.
3. Drain off the excess fat, leaving about 1 T. in the pan; return skillet to medium heat; add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add dried thyme, honey, lemon zest and juice. Bring sauce to a simmer; stir to combine. Reduce heat to low.