No matter how much time I spend in the kitchen, I love nothing more than roasting everything in one pan and having dinner on the table fairly quickly. Especially nowadays that I’ve been cooking more and more at home (thanks, coronavirus shutdown). I’m sure you can agree with this sentiment. And having less dishes to wash? Also a win. This recipe is no exception: chicken thighs, the superior part of the chicken in my humble opinion, gets a supporting role from crunchy, fresh green beans, tender mushrooms, and some caramelized onions.

You can easily double this recipe if you’re wanting to serve more people or have any additional leftovers for the next few days. You can also make this dish with another side like mashed potatoes or rice, but honestly, I enjoyed this dinner as is. Let’s get cooking!

Herbed Chicken & Green Bean Bake

Serves: 2

Cook time: 45 minutes to 1 hour

Olive oil

4 chicken thighs, skin-on and bone-in, room temperature (see note)

Kosher salt

Black pepper

1 large white onion, thinly sliced

1 8oz package sliced white button mushrooms

3 large garlic cloves, thinly sliced

1/2 pound fresh green beans, trimmed and cut

1 tbsp herbes de provence, more for garnish

Note: take your chicken thighs out of the fridge and package and let them come to room temperature on a large plate for at least 30 minutes. Getting the chill off the chicken helps it cook more evenly and allows for the skin to crisp up nicely without seizing up in a hot pan.

Preheat the oven to 375ºF.

In a large cast iron skillet or oven-safe pan, heat enough olive oil to lightly coat the bottom and preheat the pan over medium-high heat. Meanwhile, liberally season the room temperature chicken thighs on both sides with kosher salt and black pepper. Place them in the pan skin-side down and don’t move them until the sides of the chicken pull away and the skin starts to crisp up. Flip the chicken thighs over to sear the other side. Once the outside of the chicken is no longer pink, remove them from the pan and set aside on a plate. Remember, it’s okay if they aren’t cooked all the way through because they’re going to finish baking in the oven. We’re just looking for crisp skin at the moment.

Next, add the sliced onion to the same pan, scraping up any bits of chicken that may have been left. Season with a pinch of kosher salt and black pepper. Then, add the mushrooms, stirring until they start to brown, about 7-8 minutes. Once the mushrooms start to brown, add the sliced garlic and the cut green beans. Season with the herbes de provence and stir well to make sure everything is incorporated.

Adjust any seasoning with additional kosher salt and black pepper before placing the partially cooked chicken thighs on top of the green bean mixture. Drizzle a little bit of olive oil on top of the chicken thighs and sprinkle with a pinch of herbes de provence on each thigh. Bake the chicken for 30-35 minutes or until the juices in the thigh run clear and the skin is nice and crispy noting that the safe internal temperature for chicken is 165ºF on a meat thermometer. Serve immediately.

¡Buen provecho!