Crispy-skinned thighs over roasted potatoes with garlicky green beans

$2.93/serving$2.96at the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• chicken thigh600 g
• potato4 ea
• green bean2 big handfuls (~250 g)
• yellow onion1 ea
• garlic3 cloves
• olive oil3 tbsp
• paprika1½ tsp
• garlic powder1 tsp
• thyme leaves1 tsp dried
• lemon1 ea

Method

1Prep

• •Heat the oven to 425F.
• •Cut the potatoes into 1 inch chunks.
• •Cut the onion into wedges.
• •Trim the green beans.
• •Smash the garlic.
• •Pat the chicken skin very dry.

2Potatoes first

• •On a large sheet pan, toss the potatoes, onion and garlic with 2 tbsp of the olive oil, half the paprika and a big pinch of salt.
• •Roast 15 minutes.

3Add the chicken

• •Meanwhile, rub the thighs with the remaining 1 tbsp olive oil, the remaining paprika, the garlic powder and thyme, and season generously with salt and pepper.
• •Nestle the thighs skin up among the potatoes.
• •Roast 25 minutes.

4Add the beans

• •Add the green beans to the pan, turning them in the pan juices.
• •Roast 10 to 12 more minutes, until the chicken reads 165F and the skin is crackling.

5Plate

• •Let it rest for 5 minutes.
• •Squeeze half the lemon over everything.
• •Cut the remaining lemon into wedges and serve alongside.