Rosemary garlic chicken thighs

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

½ pound small potatoes

1 tablespoon chopped fresh rosemary

2 cloves garlic, finely chopped

¾ cup chicken broth

8 ounces green beans, trimmed

2 tablespoons unsalted butter

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 & potatoes to skillet and cook until browned, about 5 minutes. Add rosemary, garlic, and broth and bring to a boil. Return chicken to skillet, skin side up. Transfer to oven and roast until chicken is cooked through and shallots are tender, 15 to 20 minutes.

Transfer chicken to a plate. Place skillet over medium-high; add beans and 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.