Food Recipes Rosemary-Garlic Chicken Thighs 4.2 (89) Add your rating & review This recipe for mouthwatering rosemary chicken thighs with green beans is great and all, but the best part is you only have to wash one pot. By Adam Dolge Adam Dolge 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 Rate PRINT Share Trending Videos Close this video player 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 caramelizing shallots in drippings from rosemary chicken thighs is next-level. In this recipe, shallots play a supporting role to crispy-skinned chicken, a rosemary-garlic sauce, and green beans for a meal that's rich and satisfying, yet balanced. For dinner party perfection, serve with buttered, toasted bread and pair with a light, peppery red wine or a medium-bodied white. Shallots A member of the onion family (alliums, to be exact), shallots are smaller than their more popular cousin and tend to grow in clumps as opposed to onions' single bulb. Taste-wise, shallots are a bit sweeter and milder than onions, and shallots have a softer texture. For the most part, you can substitute shallots for onions (and vice versa) ounce for ounce: roughly three shallots per one small- or medium-sized onion. Yellow onions (as opposed to white or red ones) most closely match the taste and texture of shallots. Ingredients 8 bone-in, skin-on chicken thighs 1¼ 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 the skillet and cook until browned, about 5 minutes. Add rosemary, garlic, and broth, and then bring to a boil. Return chicken to the skillet, skin-side up, transfer it to the oven, and roast until the chicken is cooked through and shallots are tender, 15 to 20 minutes. Transfer chicken to a plate. With the skillet over medium-high, add beans as well as the 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. Note *If you're pressed for time, look for pre-peeled shallots at your grocers. Be prepared to spend a bit more cash, but they'll speed up prep quite a bit. 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 60% *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. Rate It Print