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- 4 boneless, skinless chicken thighs - 2 cups green beans, trimmed - 1 cup cherry tomatoes, halved - 3 cloves garlic, minced - 1 teaspoon smoked paprika - ½ teaspoon dried oregano - ½ teaspoon onion powder - 2 tablespoons olive oil - Salt and pepper to taste - Zest of 1 lemon - Juice of 1 lemon - Fresh basil leaves for garnish (optional) Gathering fresh ingredients is key to this dish. You want vibrant green beans and juicy cherry tomatoes. The chicken thighs should be tender and flavorful. Fresh garlic adds a nice kick. Each spice plays a role, like the smoked paprika, which gives warmth. When you grab your ingredients, think about how they work together. The olive oil helps the spices stick to the chicken. Lemon zest and juice brighten the whole meal. Feel free to play around with the amounts to suit your taste. You might wonder why I suggest fresh basil. It adds a pop of color and flavor at the end. Even if you skip it, the dish will still taste great. But if you have some, use it! Now, with your ingredients ready, you are one step closer to a delicious meal. Enjoy the process of cooking; it’s where the magic happens! {{ingredient_image_1}} First, mix the marinade in a large bowl. Add these ingredients: - 2 tablespoons olive oil - 1 teaspoon smoked paprika - ½ teaspoon dried oregano - ½ teaspoon onion powder - 3 cloves garlic, minced - Zest of 1 lemon - Salt and pepper to taste Stir well until everything combines. Next, add the chicken thighs into the bowl. Make sure the chicken is fully coated with the marinade. Let it sit for about 15 minutes. This helps the flavors soak in while you prepare the vegetables. Now it's time to prep the green beans and cherry tomatoes. Start by trimming the green beans. Cut off the ends so they look neat. Then, take the cherry tomatoes and cut them in half. This will help them cook evenly and release their juices. Grab a large oven-safe skillet. Arrange the marinated chicken thighs in a single layer. Space them out for even cooking. Next, surround the chicken with the trimmed green beans and halved cherry tomatoes. Squeeze the lemon juice over the entire dish for a bright, fresh flavor. Now, place the skillet in your preheated oven at 400°F (200°C). Roast it for about 25 to 30 minutes. The chicken should reach an internal temperature of 165°F (74°C), and the green beans will be tender yet still bright. For that perfect crispy finish, broil the dish for an extra 3 to 5 minutes. Keep an eye on it to avoid burning. Once done, take the skillet out and let it rest for a few minutes before serving. This simple roast meal looks great right from the pan or on a platter, garnished with fresh basil if you like. Marinating chicken improves its flavor and tenderness. I suggest marinating for at least 15 minutes. This time allows the chicken to soak up the flavors. If you have more time, go for 30 minutes or even overnight for deeper flavor. When coating the chicken, place it in a bowl with the marinade. Use your hands or a spoon to ensure an even coating. This way, each bite is packed with taste. The oven should be set to 400°F (200°C) for roasting. This temperature gives the chicken a nice, golden finish while cooking the green beans perfectly. To check if the chicken is done, use a meat thermometer. It should read 165°F (74°C) in the thickest part. If you don’t have a thermometer, cut into the thickest part. The juices should run clear, not pink. For a rustic look, serve the dish directly from the pan. This adds charm and makes it easy for everyone to help themselves. If you want something fancier, transfer the chicken and veggies to a large platter. Add lemon wedges and fresh basil on top for a pop of color. This small touch makes your meal look gourmet. Pro Tips Marination Time: Allowing the chicken to marinate for at least 15 minutes enhances the flavors. For an even more intense taste, consider marinating it for a few hours in the refrigerator. Vegetable Variations: Feel free to mix in other vegetables like bell peppers or zucchini for added flavor and nutrition. Just ensure they have similar cooking times. Checking Doneness: Always use a meat thermometer to check that the chicken reaches an internal temperature of 165°F (74°C) for safety and optimal juiciness. Serving Tip: For an elegant presentation, drizzle some balsamic reduction over the chicken and vegetables just before serving for a touch of sweetness and color. {{image_2}} You can switch out the chicken thighs for chicken breasts. Breasts cook faster, so adjust your time. You can also use turkey for a leaner option. Turkey thighs work well too; they add flavor and moisture. Each choice brings its own taste to the dish. Feel free to mix up the veggies! Bell peppers add sweetness and crunch. Zucchini cooks quickly and absorbs flavors nicely. Carrots bring a bit of color and a touch of earthiness. You can even toss in some broccoli for a healthy twist. The key is to use what you love. Want to boost the flavor? Try adding fresh herbs like thyme or rosemary. These herbs pair well with chicken and give a fragrant aroma. You can also add a pinch of red pepper flakes for heat. Experiment with different spices to find your favorite blend. The goal is to make it your own! To store leftovers, place them in an airtight container. Make sure to cool the dish to room temperature first. This helps keep the chicken and green beans fresh. You can store it in the fridge for up to 3 days. After that, the flavors may fade and the texture can change. For reheating, you have two good options. You can use the oven or the microwave. To reheat in the oven, preheat it to 350°F (175°C). Place the dish in an oven-safe container and cover it with foil. Heat for about 15-20 minutes, or until warmed through. If you use the microwave, place the food in a microwave-safe bowl. Heat in 1-minute intervals until hot. You can freeze this dish for future meals. Just make sure to cool it completely first. Then, place it in a freezer-safe container or a heavy-duty freezer bag. It will keep well for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight. Then reheat as mentioned above. This makes dinner planning easy! Yes, you can use frozen chicken thighs. Just make sure to thaw them before cooking. To thaw, place the chicken in the fridge overnight or use the microwave's defrost setting. After thawing, pat the chicken dry. This helps the marinade stick better. If you lack smoked paprika, don’t worry! You can use regular paprika for a milder flavor. Another option is to mix sweet paprika with a touch of cayenne pepper. This will add some heat and depth to the dish. Check the chicken's internal temperature with a meat thermometer. It should reach 165°F (74°C). If you don’t have a thermometer, look for clear juices when you cut into the chicken. The meat should no longer be pink inside. This blog post covered a simple and tasty dish using chicken thighs and vibrant vegetables. You learned how to prepare a flavorful marinade, roast the dish, and make it look great on the table. Remember the tips for marinating, cooking, and storing leftovers. You can swap proteins and veggies to fit your taste. This dish is easy to make and perfect for any meal. Enjoy the deliciousness you create, and don't hesitate to get creative in the kitchen!

One Pan Chicken and Green Beans Delight

A delicious and easy one-pan meal featuring marinated chicken thighs, green beans, and cherry tomatoes, perfect for a weeknight dinner.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 thighs boneless, skinless chicken
  • 2 cups green beans, trimmed
  • 1 cup cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon onion powder
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • 1 zest of 1 lemon
  • 1 juice of 1 lemon
  • optional fresh basil leaves for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large mixing bowl, combine the olive oil, smoked paprika, oregano, onion powder, minced garlic, lemon zest, salt, and pepper. Mix well to create a marinade.
  • Add the chicken thighs to the marinade, ensuring they are well coated. Let them marinate for about 15 minutes while you prepare the vegetables.
  • In a large oven-safe skillet or pan, arrange the marinated chicken thighs in a single layer. Surround them with the trimmed green beans and halved cherry tomatoes.
  • Squeeze the lemon juice over the entire dish for extra flavor.
  • Place the skillet in the preheated oven and roast for about 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the green beans are tender yet vibrant.
  • For a crispy finish, broil the dish for an additional 3-5 minutes after roasting, keeping a close eye to prevent burning.
  • Once done, remove from the oven and let rest for a few minutes. Garnish with fresh basil leaves if desired.

Notes

Serve directly from the pan for a rustic look, or transfer to a serving platter with extra lemon wedges and basil.
Keyword chicken, easy dinner, healthy, one pan