| For the chicken thighs | ||
|---|---|---|
| 27.23 oz | Chicken Thighs, bone-in, meat and skin, raw | |
| ½ tsp | Salt, Kosher salt, table salt | |
| 1 tbsp | Olive Oil | |
| 3 tbsp | Butter, unsalted | |
| For the beans | ||
| 2¼ cups | String Beans, Snap, Green, raw | |
| 1 tbsp | Olive Oil | |
| 1 tbsp | Mustard | |
| 4 (ea. 0.11 oz) | Garlic, raw | |
| 1 tsp | Oregano, dried | |
| 1 tsp | Rosemary, dried | |
| 1 tsp | Thyme, dried, leaves | |
| ½ tsp | Lemon zest, peel | |
| 4¾ tsp | Lemon juice, fresh cold-pressed | |
| ½ tsp | Salt, Kosher salt, table salt | |
| ¼ tsp | Pepper, black, ground | |
| 2 tsp | Parsley, fresh, chopped | |
| 2½ lb | altogether (view nutrition facts) | |
Preparation
- Serving size:10 oz (calculated)Notes: 1/2 cup of beans, 1 chicken thigh and a drizzle of garlic butter and lemon sauce
- 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.
- 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.
- 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.
Preparing the chicken
The beans
Meal Prep Tip
- Calorie count590 kcal
- % of calories by macros
Fat 73.4 % 433 kcal 48 g Net Carbs 3.1 % 18 kcal 4.5 g Dietary Fiber 0.7 % 4 kcal 2.2 g Protein 22.9 % 135 kcal 33.5 g - Approx. WW SmartPoints™18.2
- Cholesterol 212 mg
- Sodium 793.6 mg
- Fat 47.8 g
- Saturated Fat 15.1 g
- Trans Fat 0.2 g
- Carbohydrates 6.7 g
- Dietary Fiber 2.2 g
- Total Sugars 2.1 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 33.5 g
- Calcium 59.1 mg
- Iron 2.6 mg
- Magnesium 54.5 mg
- Potassium 553.4 mg
- Zinc 2.7 mg
- Vitamin A (Retinol Equivalents) 140.9 mcg
- Vitamin B12 1.2 mcg
- Vitamin C 11.6 mg
- Folate 29.4 mcg
- Folic Acid 0 mcg