✨ Golden Baked Chicken Thighs & Green Buttery Beans

Description
Juicy chicken thighs bake to golden perfection in a glass dish alongside tender, buttery green beans for an easy, comforting one-pan dinner the whole family will love.

Ingredients

• 4–6 bone-in, skin-on chicken thighs
• 1 lb fresh green beans, trimmed
• 3 tbsp olive oil, divided
• 3 pats butter (about 1½ tbsp total)
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp garlic powder
• ½ tsp paprika (optional)
• Optional: lemon slices or fresh thyme/rosemary

Instructions

1. Preheat oven to 400°F.
   (Glass baking dishes heat more gently, so a slightly lower temperature works best.)
2. Prepare the green beans.
   Toss green beans with 2 tbsp olive oil, half the salt, and half the pepper. Spread evenly in a 9×13 glass baking dish.
   Dot the green beans with 3 pats of butter.
3. Season the chicken.
   Pat chicken thighs dry. Rub with remaining 1 tbsp olive oil, remaining salt and pepper, garlic powder, and paprika.
4. Assemble.
   Nestle chicken thighs skin-side up over the green beans. Add lemon slices or fresh herbs if using.
5. Bake uncovered for 40–45 minutes, until:
   • Chicken reaches 165°F internal temperature
   • Skin is golden and lightly crisp
   • Green beans are tender and buttery
6. Optional golden finish:
   Broil for 2–3 minutes, watching closely, for extra-crispy skin.

Serving Suggestions

• Finish with a squeeze of fresh lemon
• Sprinkle with flaky salt or grated Parmesan
• Serve with mashed potatoes, rice, or crusty bread

Notes

• If green beans release extra moisture, gently stir them halfway through baking.
• Boneless thighs will cook faster (about 30–35 minutes).

Golden Baked Chicken Thighs & Buttery Green Beans

Crispy, golden chicken thighs baked in a glass dish with tender green beans and rich buttery pan juices. An easy one-pan dinner the whole family will love.

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Servings: 4

Ingredients Method Notes

Ingredients

  

• 4 bone-in skin-on chicken thighs
• 1 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 lb fresh green beans trimmed
• 3 tbsp butter
• ½ tsp kosher salt
• ¼ tsp black pepper

Method

 

1. Preheat oven to 425°F.
2. Pat chicken thighs dry. Rub with olive oil, salt, and pepper.
3. Place chicken thighs skin-side up in a glass baking dish.
4. Toss green beans with salt, pepper, and butter. Arrange around the chicken.
5. Bake uncovered for 40–50 minutes, until chicken is golden and reaches 175–185°F internally.
6. Optional: Broil for 1–2 minutes at the end for extra crispy skin.
7. Serve with pan juices spooned over the chicken and green beans.

Notes

• Glass baking dishes help create rich pan juices but may need a few extra minutes versus metal pans.
• Leftovers reheat best in the oven at 350°F for 10–12 minutes.