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# Preparing the chicken To get crisp chicken skin, take the chicken thighs out of the fridge about half an hour before cooking. Pat it dry with a kitchen towel, especially the skin. Season it with salt. After half an hour, heat the oil and butter in a large pan over medium to medium-high heat. The butter should start to bubble, but not brown. Once the butter is bubbling, add the chicken thighs to the pan skin side down. Press the chicken gently into the pan, so that it has good contact with the pan. Let cook without moving to allow the skin to start crisping up, about 12 minutes. Flip over and cook until the chicken is done, about another 10 minutes. If you have a meat thermometer, aim for an internal temperature of 165 F or 74 C. Remove from the pan and set aside to rest. # The beans While the chicken is cooking, clean the beans and optionally cut them in half crosswise. Mix together the olive oil and mustard. Stir in the minced garlic, dried herbs, lemon zest and juice, salt and pepper. After removing the chicken from the pan, add the string beans and cook them for about 2 minutes. Add the sauce and cook until the beans start to soften or have the desired tenderness, about 3 minutes. Add the chicken to the pan and reheat it, about a minute or two. Serve a chicken thigh on a bed of green beens, drizzled with some sauce and garnished with freshly chopped parsley. # Meal Prep Tip You can store the dish in an airtight container for 3 days in the fridge or up to 3 months in the freezer. For best results, thaw overnight. Reheat in the microwave or in the oven.
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