Rosemary-Dijon Chicken with Haricots Vert

• servings: 6
• active time: 10 minutes
• total time: 35 minutes

Ingredients

6 bone-in, skin-on chicken thighs (about 2 lbs.)

2 tsp. kosher salt, divided

1 tsp. black pepper, divided

2 Tbsp. avocado oil

¼ cup (2 oz.) unsalted butter

4 garlic cloves, finely chopped (about 1/2 Tbsp.)

1½ tsp. dried rosemary

1 cup heavy whipping cream

1/4 cup Dijon mustard

0.5-1 Ib. fresh haricots verts (French green beans), trimmed

0.5 lb. potatoes, cubed

Directions

1. Preheat oven to 425º. Pat chicken dry with a paper towel, and evenly coat both sides with 1 teaspoon of the salt and ½ teaspoon of the pepper.

2. Heat a large skillet over medium high. Add oil, and heat until oil starts to shimmer. Place 3 chicken thighs, skin side down, in hot oil. Cook, undisturbed, until a golden, crispy skin forms, 5 to 7 minutes. Flip chicken, and cook until lightly browned, about 2 more minutes. Transfer chicken to a plate. Repeat with remaining thighs.

3. Add butter to hot skillet. As butter melts, use a wooden spoon to stir and scrape browned pieces from bottom of skillet. Stir in garlic and rosemary; cook, stirring constantly, until fragrant, about 30 seconds. Stir in cream, mustard, and remaining 1 teaspoon salt and ½ teaspoon pepper. Add haricots verts; toss to combine. Arrange chicken on top of haricots verts, with chicken skin side up. Bake in preheated oven until chicken has an internal temperature of at least 165°, about 20 minutes. Let rest 5 minutes before serving