Rosemary-Garlic Chicken Thighs with Sautéed Green Beans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted with aromatic rosemary and garlic, served atop tender green beans cooked in butter for a satisfying keto dinner. This American-inspired chicken recipe (low-carb), ready in about 40 minutes, pairs bone-in 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 450 calories and feeds 4, 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.

Prep: 15 min Cook: 25 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels and season evenly with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering.
  2. Step 2: Place chicken skin-side down in the skillet and cook for 5 minutes until golden brown, then flip and add 3 minced garlic cloves and 1 tbsp chopped rosemary. Sauté for 1 minute until fragrant.
  3. Step 3: Transfer skillet to a preheated oven at 400°F and roast for 20 minutes until chicken reaches 165°F internal temperature.
  4. Step 4: Remove chicken from skillet and set aside. Melt 1 tbsp butter in the same skillet over medium heat, add 1 lb green beans, and cook for 6-8 minutes until bright green and tender-crisp, stirring occasionally.
  5. Step 5: Return chicken to the skillet, spooning pan juices over the top, and serve immediately.

Frequently asked questions

How long does Rosemary-Garlic Chicken Thighs with Sautéed Green Beans take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Rosemary-Garlic Chicken Thighs with Sautéed Green Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Rosemary-Garlic Chicken Thighs with Sautéed Green Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Rosemary-Garlic Chicken Thighs with Sautéed Green Beans for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Rosemary-Garlic Chicken Thighs with Sautéed Green Beans low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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