4 Bone-in Chicken Thighs
Kosher Salt, to taste
Ground Black Pepper, to taste
1 Tablespoon Unsalted Butter
2 Tablespoons Chopped Garlic
1 teaspoon Dried Thyme
1/3 Cup Honey
1 Pound Green Beans, trimmed
½ Pound Cherry Tomtatoes
1 Lemon (Optional), zested and juiced (start with half of the zest and juice and add more to taste, if needed)
Preheat your oven to 400°F/200°C. Season the chicken thighs with salt and pepper on both sides. Heat a large ovenproof skillet over medium heat and add 1 tablespoon of butter. Add the seasoned chicken, skin-side down, and sear on both sides until it’s golden brown, about 3-5 minutes per side. Remove the chicken thighs and set them aside.
Drain off the excess fat, leaving about 1 tablespoon in the pan, and return the skillet to medium heat. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the dried thyme, honey, and lemon zest and juice (if using). Bring the sauce to a simmer and stir to combine. Reduce the heat to low.
Return the chicken to the pan and coat each piece with the sauce. Move the chicken to one side of the pan and add the green beans and cherry tomatoes to the open space in the pan. Transfer the skillet to the oven and bake it until the chicken is cooked through, about 20-25 minutes.
Allow the chicken to rest for a few minutes before serving.
If you want the sauce to be thicker, after the chicken is finished in the oven you can remove the veggies from the pan and reduce the sauce to thicken it.
Juicy chicken thighs start on the stovetop where you’ll coat them in a mouthwateringly simple honey garlic glaze whipped up from pantry ingredients. Then toss green beans and cherry tomatoes in the pan (which means you don’t have to think of a side dish) and bake the chicken to crispy perfection. Weeknight dinners don’t get any better than this.
How can a sauce that only has four ingredients — butter, garlic, thyme, and honey — have so much flavor? It’s sweet, savory, and deliciously sticky and you’ll want to drizzle it all over everything. We chose chicken thighs
because we love how moist and flavorful the dark meat is, but this recipe would absolutely work with chicken breasts
— pick your family’s favorite. The chicken skin gets browned in the pan (another secret to that sauce’s amazing flavor) and turns out so beautifully crispy in the oven you could even call this method oven-fried chicken.
You can switch up the veggies too — broccoli, baby potatoes, carrots, and onions would all love this sauce. Then the very best part of this baked chicken dinner is when, after you’ve eaten up every last morsel of tender chicken and licked every drop of glaze from the plate, you remember that you only have one pan