Name: Herb-Roasted Chicken Thighs with Garlic Green Beans and Lemon Yogurt Sauce
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 large bone-in, skin-on chicken thighs (about 2.5 lbs); 2 tbsp olive oil; 2 tsp smoked paprika; 2 tsp garlic powder; 2 tsp dried thyme; 1 tsp kosher salt; 1/2 tsp black pepper; 1 lb green beans, trimmed; 2 tbsp unsalted butter; 3 garlic cloves, minced; 1 cup plain Greek yogurt (whole milk); 1 lemon (zest and juice); 2 tbsp fresh parsley, chopped

Herb-Roasted Chicken Thighs with Garlic Green Beans and Lemon Yogurt Sauce

HarvestMango5013

This recipe transforms classic American comfort food into a high-protein, low-starch dinner that’s both easy and deeply satisfying. Herb-roasted chicken thighs deliver juicy, flavorful meat with perfectly crisp skin, while garlicky green beans add vibrant crunch and freshness. The tangy lemon yogurt sauce brings a creamy, zesty lift to each bite, balancing richness and brightening the plate. With everything roasting on a single tray, cleanup is simple, and the meal comes together in under 40 minutes—making it perfect for busy weeknights or a stress-free family dinner. Each serving packs in around 50g of protein, ensuring you’re nourished and full. It’s a dinner you’ll look forward to making and eating!

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a large baking sheet with foil or parchment for easy cleanup.
Pat chicken thighs dry with paper towels. In a large bowl, toss chicken with olive oil, smoked paprika, garlic powder, dried thyme, salt, and pepper until well coated.
Arrange chicken thighs skin-side up on one side of the baking sheet. Roast for 15 minutes.
Meanwhile, toss green beans with melted butter and minced garlic. After 15 minutes, scatter green beans on the other side of the baking sheet with the chicken. Return to oven and roast for another 15-20 minutes, until chicken is golden, skin is crisp, and juices run clear (internal temp 165°F/74°C).
While chicken and beans roast, make the sauce: In a small bowl, mix Greek yogurt, lemon zest, lemon juice, and chopped parsley. Season with a pinch of salt and pepper to taste.
Serve each plate with two chicken thighs, a generous pile of garlicky green beans, and a dollop of lemon yogurt sauce on the side.