Roast Chicken Thighs with Haricot Vert and Tarragon Aioli

5 from 1 vote

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.

Course Main Course

Cuisine French

Keyword Chicken, dairy-free, french, green bean, main, nightshade-free, nut-free

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 557kcal

Author Jenny Ross

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

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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