Herb-Roasted Chicken Thighs with Crispy Garlic Green Beans

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Juicy chicken thighs roasted with rosemary and thyme, served with tender green beans caramelized in garlic and olive oil. This American-inspired keto recipe, ready in about 40 minutes, pairs chicken thighs, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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

• 12 oz chicken thighs
• 2 tbsp olive oil
• 1 tsp finely chopped fresh rosemary
• 1 tsp finely chopped fresh thyme
• 4 minced garlic cloves
• 8 oz green beans
• 1/2 tsp fine sea salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels, then rub with 1 tbsp olive oil, rosemary, thyme, 1/4 tsp salt, and 1/8 tsp pepper.
2. Step 2: Arrange chicken skin-side up in a single layer on a parchment-lined baking sheet. Roast for 25 minutes until golden and internal temperature reaches 165°F (74°C).
3. Step 3: While chicken roasts, heat remaining 1 tbsp olive oil in a skillet over medium-high heat. Add green beans and 1/4 tsp salt, sautéing for 5 minutes until crisp-tender. Add minced garlic and cook 1 minute until fragrant but not browned.
4. Step 4: Remove chicken from oven, let rest 5 minutes. Serve with green beans arranged alongside.