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Crispy One-Pan Herb Roasted Chicken Thighs Easy Healthy Dinner Recipe

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A quick and easy one-pan dinner featuring crispy skin chicken thighs roasted with herbs, beans, and kale for a healthy, flavorful meal with minimal cleanup.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
  • 3 tablespoons olive oil (preferably extra virgin)
  • 4 garlic cloves, minced
  • 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
  • 2 tablespoons fresh thyme, chopped
  • Zest of 1 lemon
  • Salt and freshly ground black pepper, to taste
  • 1 can (15 oz / 425 g) cannellini beans, drained and rinsed
  • 6 cups kale (about 180 g), stems removed and roughly chopped
  • ¼ teaspoon red pepper flakes (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
  3. In a small bowl, combine minced garlic, chopped rosemary, thyme, lemon zest, red pepper flakes (if using), and 2 tablespoons olive oil to make a paste.
  4. Rub the herb mixture evenly over the chicken thighs, getting under the skin when possible.
  5. Heat the skillet over medium-high heat and add the remaining 1 tablespoon olive oil. Once shimmering, place the chicken thighs skin-side down and sear for 5-6 minutes without moving them.
  6. Flip the chicken and sear the other side for 2-3 minutes until golden.
  7. Add the drained beans around the chicken, spreading them evenly. Then add the kale on top of and around the beans, tucking some leaves under the chicken.
  8. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the kale is tender but still bright green.
  9. Remove from oven and let the chicken rest for 5 minutes before serving.

Notes

Dry the chicken skin thoroughly before cooking to ensure crispiness. Use a heavy-bottomed skillet like cast iron for even heat distribution. Avoid overcrowding the pan for better browning. Stir kale halfway through roasting if you prefer it softer. Add a splash of chicken broth or water if beans look dry before roasting. Leftovers reheat best in a skillet to preserve crispy skin.

Nutrition

Keywords: one-pan dinner, roasted chicken thighs, crispy chicken skin, herb roasted chicken, healthy dinner, kale recipe, cannellini beans, easy weeknight meal

Find it online: https://tempotaste.com/crispy-one-pan-herb-roasted-chicken-thighs-easy-healthy-dinner-recipe/