FOOD
Easy Dinner 1
Rosemary-garlic chicken thighs ACTIVE TIME 20 MINUTES
TOTAL TIME 40 MINUTES
SERVES 4
One Pot Gluten-Free Family Friendly 8 bone-in, skin-on chicken thighs tsp. kosher salt, divided
1
tsp. freshly ground black pepper, divided 1 Tbsp. olive oil 8 shallots, peeled and halved 1 Tbsp. chopped fresh rosemary 2 cloves garlic, finely chopped cup chicken broth 8 oz. green beans, trimmed 2 Tbsp. unsalted butter oven to 475°F. Season teaspoon salt chicken with teaspoon pepper. Heat and 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. PREHEAT
shallots 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.
FOOD ST YLING BY CHEL SE A ZIMMER; PROP ST YLING BY CL AIRE SPOLLEN
ADD
chicken to a plate. Place skillet over medium-high; add beans and remaining teaspoon salt and 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. TRANSFER
P E R S E RV I N G : 449 CALORIES, 27G FAT (9G SAT.), 173MG CHOL., 5G FIBER, 30G PRO., 25G CARB., 812MG SOD., 11G SUGAR
Photographs by Greg DuPree
APRIL 2018 REAL SIMPLE
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