Garlic-Rosemary Chicken Thighs with Green Beans

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Crispy chicken thighs infused with rosemary and garlic, served with tender green beans in a garlic-lemon butter sauce. This keto recipe (low-carb), ready in about 28 minutes, pairs chicken thighs, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 1, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 oz (115g) bone-in, skin-on chicken thighs
• 1 tsp olive oil
• 2 medium, minced garlic cloves
• 1/2 tsp finely chopped fresh rosemary
• 1 cup (100g), trimmed green beans
• 1 tsp unsalted butter
• 1/4 medium lemon
• 1/4 tsp salt
• 1/8 tsp black pepper

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat 4 oz chicken thighs dry and season with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tsp olive oil in a skillet over medium heat until shimmering.
2. Step 2: Add chicken skin-side down and cook for 7 minutes until golden brown. Flip and cook for 5 more minutes until internal temperature reaches 165°F (74°C).
3. Step 3: Remove chicken and set aside. Add 2 minced garlic cloves and 1/2 tsp chopped rosemary to the skillet, cooking for 30 seconds until fragrant.
4. Step 4: Add 1 cup green beans and cook for 4 minutes, stirring occasionally. Stir in 1 tsp butter and 1/4 lemon, squeezing juice over the beans. Return chicken to the skillet and cook for 1 more minute to heat through.