Pan-Seared Chicken Thighs with Saffron Potato and Green Bean Salad

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

Juicy chicken thighs crisped in a skillet paired with a saffron-infused potato and green bean salad, capturing Mediterranean flavors. This Spanish chicken recipe (mediterranean), ready in about 40 minutes, pairs bone-in, skin-on chicken thighs, extra virgin olive oil, and salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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 (about 1.5 lbs) bone-in, skin-on chicken thighs
• 3 tbsp extra virgin olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 lb baby potatoes, halved
• 1/4 tsp dried saffron threads
• 8 oz green beans, trimmed and blanched
• 2 tbsp lemon juice, fresh
• 1 garlic clove, minced
• 2 tbsp fresh parsley, chopped
• 2 cups water

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Instructions

1. Step 1: Place 1/4 tsp dried saffron threads in 2 cups warm water and let steep for 10 minutes to release color and flavor.
2. Step 2: Bring a medium pot of salted water to a boil. Add 1 lb halved baby potatoes and cook for 12-15 minutes until tender. Drain and toss with saffron water infusion and 1 tbsp extra virgin olive oil.
3. Step 3: Blanch 8 oz trimmed green beans in boiling water for 3 minutes until crisp-tender, then shock in ice water to preserve color.
4. Step 4: Season 4 bone-in, skin-on chicken thighs with 1 1/2 tsp salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken, skin side down, and cook for 7 minutes until skin is golden and crisp.
5. Step 5: Flip chicken and cook another 7 minutes until internal temperature reaches 165°F. Remove chicken and let rest.
6. Step 6: In a bowl, whisk 2 tbsp fresh lemon juice, 1 minced garlic clove, 1 tbsp olive oil, and 2 tbsp chopped parsley. Toss the saffron potatoes and green beans in the dressing.
7. Step 7: Plate chicken thighs alongside the saffron potato and green bean salad and serve warm.