Crispy Herb-Roasted Chicken Thighs with Roasted Potatoes and Green Beans

Steps

Every amount is written into the step where you use it.

Crispy Herb-Roasted Chicken Thighs

1. Preheat the oven to 425°F. 15 min
2. Pat 8 bone-in, skin-on chicken thighs thoroughly dry with paper towels. 3 min
3. In a small bowl, combine 2 tablespoons olive oil, 4 minced garlic cloves, 1 tablespoon finely chopped rosemary, 1 tablespoon finely chopped thyme, 1 teaspoon lemon zest, 1½ teaspoons kosher salt, ¾ teaspoon black pepper, and ½ teaspoon smoked paprika into a paste. 4 min
4. Rub the herb paste all over the chicken thighs, getting some under the skin, and arrange them skin-side up on a rimmed baking sheet. 4 min
5. Roast the chicken at 425°F for 35–40 minutes, until the skin is deep golden and crispy and an instant-read thermometer inserted into the thickest part reads 165°F. 38 min
6. Rest the chicken thighs on the baking sheet for 5 minutes before serving. 5 min

Garlicky Roasted Potatoesbase

1. Halve 1½ pounds baby Yukon Gold potatoes and place them in a large bowl. 5 min
2. Toss the potatoes with 2 tablespoons olive oil, 3 minced garlic cloves, 1 teaspoon finely chopped rosemary, ¾ teaspoon kosher salt, and ½ teaspoon black pepper until evenly coated. 3 min
3. Spread the potatoes cut-side down in a single layer on a rimmed baking sheet and roast at 425°F for 30–35 minutes, flipping once halfway through, until golden and fork-tender. 33 min
4. Transfer the roasted potatoes to a serving dish.

Roasted Green Beansside

1. Trim 1 pound fresh green beans and toss them on a rimmed baking sheet with 1½ tablespoons olive oil, 2 thinly sliced garlic cloves, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. 5 min
2. Spread the green beans in a single layer and roast at 425°F for 15–18 minutes, until tender and lightly blistered at the edges. 17 min
3. Transfer the green beans to a serving dish and squeeze 1 tablespoon fresh lemon juice over the top before serving.