Lemon-Herb Herb-Crusted Chicken Thighs with Green Beans
Juicy chicken thighs with a crisp herb crust, served alongside vibrant green beans for a balanced meal. This French-inspired Whole30 recipe, ready in about 40 minutes, pairs chicken thighs, fresh thyme, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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
- 8 (bone-in, skin-on) chicken thighs
- 2 tsp, chopped fresh thyme
- 1 tsp, chopped fresh rosemary
- 1, zest and juice lemon
- 2 tbsp avocado oil
- 16 oz, trimmed green beans
- 3/4 tsp sea salt
- 1/2 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Pat chicken thighs dry; season with salt and pepper.
- Step 2: Mix thyme, rosemary, lemon zest, and 1 tsp lemon juice.
- Step 3: Rub herb mixture evenly over chicken skin.
- Step 4: Heat avocado oil in a skillet over medium-high until smoking.
- Step 5: Sear chicken skin-side down for 8-10 minutes until golden and crisp.
- Step 6: Flip chicken; add green beans to skillet. Cook 12-15 minutes until chicken reaches 165°F and beans are tender-crisp.
- Step 7: Squeeze remaining lemon juice over chicken before serving.
