Food Recipes Rosemary-Garlic Chicken Thighs 4.2 (89) Add your rating & review You'll love this mouthwatering recipe for rosemary garlic chicken thighs served with green beans. The best part is you only need one pot. By Adam Dolge Adam Dolge Instagram Adam Dolge has spent his professional life creating the recipes that feed millions of Americans. For nearly two years, Adam worked for the Meredith Food Studio (now the Dotdash Meredith Food Studios) in Birmingham, Alabama, testing and developing recipes for Real Simple and other brands, including Cooking Light, Southern Living, Food & Wine, People, and Health. He currently works as the lead recipe developer for EatingWell. Real Simple's Editorial Guidelines Updated on August 22, 2022 Print Rate It Share Share Tweet Pin Email Photo: Greg Dupree Hands On Time: 20 mins Total Time: 40 mins Yield: 4 servings Jump to Nutrition Facts Caramelized shallots are delicious—that's a fact. But shallots caramelized in chicken drippings? That's just next level. Here, they're served with crispy chicken thighs, a rosemary-garlic sauce, and green beans, for a dinner that is rich and satisfying, yet balanced. If you want to make this even heartier, serve with buttered, toasted bread. Some grocery stores sell pre-peeled shallots, so if you're willing to spend a bit more cash, they'll speed prep up quite a bit. Serve this with a light, peppery red wine or a medium-bodied white. Ingredients 8 bone-in, skin-on chicken thighs 1 ¼ teaspoons kosher salt, divided ¾ teaspoon freshly ground black pepper, divided 1 tablespoon olive oil 8 shallots, peeled and halved 1 tablespoon chopped fresh rosemary 2 cloves garlic, finely chopped ¾ cup chicken broth 8 ounces green beans, trimmed 2 tablespoons unsalted butter Directions Preheat oven to 475°F. Season chicken with ¾￼ teaspoon salt and ￼½ teaspoon pepper. Heat oil in a large oven-safe skillet over medium-high. Add chicken, skin side down, and cook, turning once, until golden brown on both sides, 10 to 12 minutes. Transfer chicken to a plate. Add shallots to skillet and cook until browned, about 5 minutes. Add rosemary, garlic, and broth and bring to a boil. Return chicken to skillet, skin side up. Transfer to oven and roast until chicken is cooked through and shallots are tender, 15 to 20 minutes. Transfer chicken to a plate. Place skillet over medium-high; add beans and remaining ½ teaspoon salt and ￼¼ teaspoon pepper. Simmer until sauce is thickened and beans are crisp-tender, 3 to 4 minutes. Stir in butter. Serve chicken with vegetables and sauce. Rate it Print Nutrition Facts (per serving) 449 Calories 27g Fat 25g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 449 % Daily Value * Total Fat 27g 35% Saturated Fat 9g 45% Cholesterol 173mg 58% Sodium 812mg 35% Total Carbohydrate 25g 9% Total Sugars 11g Protein 30g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.