Cookwith

Name: Crispy Chicken and Charred Green Beans with Lemon Herb Vinaigrette
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken thighs; 1 lb fresh green beans, trimmed; 2 tbsp olive oil, divided; 1 tsp kosher salt, divided; 1/2 tsp freshly ground black pepper; 1 tsp smoked paprika; 2 garlic cloves, minced; 1 lemon, zest and juice separated; 1 tbsp fresh parsley, chopped; 1 tbsp fresh dill, chopped; 1 tsp honey; 1 tsp Dijon mustard

Crispy Chicken and Charred Green Beans with Lemon Herb Vinaigrette

JammyPasta9471

Beat the Texas heat with this vibrant, quick-cooking dish. Juicy chicken thighs are marinated with smoked paprika and garlic, then pan-seared for crispy edges. Taking a cue from test kitchen wisdom, the green beans are par-cooked and then charred in a hot skillet, giving them a smoky snap without overheating your kitchen. A zippy lemon-herb vinaigrette brings brightness and freshness, making this dish as refreshing as it is satisfying. Perfect for a summer dinner—minimal oven time, maximum flavor!

Ingredients

Instructions

Pat chicken thighs dry. In a bowl, toss with 1 tbsp olive oil, 1/2 tsp kosher salt, 1/2 tsp pepper, smoked paprika, and minced garlic. Let marinate for 10 minutes at room temperature.
Meanwhile, bring a large pot of salted water to a boil. Add green beans and par-cook for 2 minutes. Drain and immediately rinse under cold water to stop cooking. Pat dry thoroughly.
Heat a large cast iron skillet over medium-high heat. Add green beans in a single layer (work in batches if needed) and cook undisturbed for 2-3 minutes until charred spots appear. Remove to a plate and set aside.
Add a drizzle more oil if needed. Add chicken thighs to the hot skillet. Cook without moving for 4-5 minutes until deeply golden and crisp, then flip and cook 3-4 minutes more until cooked through. Transfer to a cutting board and let rest 3 minutes before slicing.
Meanwhile, whisk together lemon zest, lemon juice, honey, Dijon mustard, remaining 1 tbsp olive oil, parsley, and dill in a small bowl. Season with remaining salt and extra pepper to taste.
Slice chicken. Arrange on plates with charred green beans. Drizzle everything generously with lemon herb vinaigrette. Serve immediately.