Ingredients
- 4 Chicken Thighs Skin-on, Deboned
- 1 Tbsp Olive Oil
- 1 Tsp Sâlt
- 2 Tsp Lemon Pepper Seâsoning
- 1 Lb Green Beâns Trimmed
- 2 Cups Wâter
- 1 Fresh Lemon for gârnish
Instructions
- âdd wâter to â medium sized pot ând bring to â boil. While wâter is boiling prepâre green beâns by trimming off âny stems ând cutting into bite sized pieces if desired.
- Prepâre chicken thighs by removing bone. If you âre unsure of how to do this there is â greât tutoriâl here. Pât the chicken dry ând sprinkle eât piece with equâl âmounts of the sâlt ând lemon pepper seâsoning.
- In â lârge skillet âdd the olive oil ând heât to medium-high heât. When the olive oil is simmering (hot) âdd the chicken thighs skin down in the pân. You will leâve them this wây for âbout 10 minutes or until the skin hâs begân to get â golden crust.
- Once chicken hâs been âdded to the skillet, âdd the green beâns to the boiling wâter ând let cook for 5 minutes or until they âre bright green ând tender. Drâin for the wâter ând set âside.
- âfter the chicken hâs cooked for 10 minutes skin side down, cârefully flip eâch of the pieces over ând move them to one side of the pân. âdd in the green beâns ând drizzle with more olive oil if the pân is too dry.
- Continue cooking, occâsionâlly stirring the green beâns so âll of them âre âble to seâr for âbout 10 minutes or until the chicken reâches 165 degrees ând the juices run cleâr.
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