June 19, 2020
Roast Chicken Thighs with Haricot Vert and Tarragon Aioli
Minimal work but lots of flavor make this an easy weeknight meal. The tarragon aioli is also wonderful with seafood or as a dip. You can also make chicken confit as in the photo here. Make it as you would for duck and then refrigerate the legs until you prepare the meal. In that case, broil the legs and green beans on the same pan until the chicken is crispy and beans are cooked to your liking.
Servings: 4
Calories: 557kcal
Ingredients
- 2 pounds chicken thighs bone in, skin on
- 1 pound green beans
- 1/4 cup mayonnaise
- 1 clove garlic minced
- 1 teaspoon lemon juice
- zest of 1/2 lemon to taste, optional
- 2 teaspoons tarragon minced
- salt and pepper to taste
Instructions
- Preheat oven to 425ºF and oil a rimmed baking sheet with olive oil.
- Season the chicken well with salt and pepper. Place it skin side up on the prepared baking sheet. Bake at 425ºF for 45-50 minutes, or until the chicken is brown and crisp (it should measure 165ºF when the internal temperature is taken).
- After 30 minutes of baking the chicken, toss the green beans in a bit of oil and salt and add them to the pan. Continue cooking with the chicken for another 15-20 minutes.
- While the chicken and green beans cook, prepare the aioli; mix mayonnaise, garlic, lemon juice and zest, and tarragon together. Season to taste with salt and pepper. Set aside.
- Let the chicken rest 5 minutes before eating. Toss the green beans with the tarragon aioli and serve along chicken.
Notes
Haricot vert are the more tender, young green beans. If you use the more common, tougher beans, add a few minutes to the roasting time.
Nutrition Facts
Roast Chicken Thighs with Haricot Vert and Tarragon Aioli
Amount per Serving
Calories
557
% Daily Value*
Fat
43
g
66
%
Saturated Fat
10
g
63
%
Cholesterol
195
mg
65
%
Sodium
245
mg
11
%
Potassium
665
mg
19
%
Carbohydrates
9
g
3
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
34
g
68
%
Vitamin A
975
IU
20
%
Vitamin C
15
mg
18
%
Calcium
69
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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