Garlic Lemon Chicken Platter

INGREDIENTS

• 5 chicken thighs
• 1 pound green beans, trimmed
• 2 tbsp butter
• 2 tbsp olive oil
• 6 garlic cloves, minced
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp of garlic powder
• 1 tsp lemon pepper
• ½ tsp of chili powder
• 1/4 tsp salt and fresh cracked black pepper
• Juice of 1/2 lemon + lemon slices, for garnish
• 1/2 cup chicken stock
• 1/4 tsp crushed red chili pepper flakes, (optional add at end)
• 1/2 cup fresh chopped parsley
• ½ cup of fresh cilantro
• 1 sprig of thyme

INSTRUCTIONS

• Start by seasoning chicken thighs generously with a spice mixture, olive oil, and lemon in a small bowl. Allow the chicken to marinate for 20 minutes while you prepare the green beans. Boil cleaned green beans in a pot for 4 minutes, until they are almost done but still crisp.
• Next, melt 2 tablespoons of butter in a large skillet over medium-low heat. Place the seasoned chicken thighs in a single layer in the skillet and cook for 8-10 minutes, then flip and cook for an additional 8-10 minutes, until fully cooked and a thermometer displays 165°F. If the chicken browns too quickly, lower the heat. Adjust the cooking time depending on the thickness of the chicken. Once cooked, transfer the chicken to a plate and set aside.
• In the same skillet, lower the heat and add garlic, thyme, and pre-cooked green beans. Cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.
• Then, push the green beans to the side and add the cooked chicken thighs back to the pan, reheating quickly. Add chili pepper flakes, fresh parsley, and cilantro. Adjust seasoning with pepper and serve the garlic lemon chicken thighs immediately,. Enjoy!