Ingredients
Equipment
Method
- Preheat the oven to 425ºF. If your green beans are not thawed, take them out now and let them sit at room temperature. They will need about 5 minutes extra cooking time.
- Melt the ghee or butter over medium heat. Mix the melted fat with the minced garlic, rosemary or thyme, sea salt, and pepper.
- Place the cubed potatoes onto a large cookie sheet. Add the 4 chicken thighs to the sheet pan.
- Drizzle 3/4 of the garlic butter sauce over the chicken and potatoes. Toss the potatoes to coat them evenly. In a separate bowl, toss the thawed green beans with the remaining garlic butter and set them aside.
- Bake the chicken and potatoes for 25 minutes, or until mostly done. Remove the baking sheet from the oven and increase the oven temperature to 450ºF.
- Use a spatula to move the potatoes and chicken toward the center of the sheet pan to make space. Add half of the green beans to one side and the remaining half to the other side.
- Return the baking sheet to the oven and bake for 15 to 20 minutes, or until the chicken is cooked through and the green beans are tender. The internal temperature of the chicken should reach 170ºF on a thermometer. Serve immediately.
Nutrition
Notes
For a dairy-free option, use bacon grease instead of olive oil. You can serve this dish with lemon slices to squeeze over the chicken for a lemon garlic butter variation. The lemon juice is also good over the potatoes and green beans.