CentMenu / Dinner · Lunch
Lemon chicken potato pan
Lemon and thyme brighten a one-pan dinner of chicken, potatoes and green beans.
Ingredients
4 servings · US + metric
- 1.32 lb (600 g) boneless chicken thighs
- 2.2 lb (1 kg) potatoes
- 14.11 oz (400 g) frozen green beans
- 1 lemon
- 3 garlic cloves
- 2 tbsp (30 ml) olive oil
- 1½ tsp (2 g) dried thyme
- ½ tsp (3 g) salt
Let’s cook
Remove any bones from 1.32 lb (600 g) boneless chicken thighs, then cut the meat into bite-size pieces.
Heat 2 tbsp (30 ml) olive oil in a wide pan over medium-high heat; brown the chicken for 6 minutes, turning, then transfer to a plate.
Peel and cut 2.2 lb (1 kg) potatoes into small cubes, mince 3 garlic cloves and add to the pan with 1½ tsp (2 g) dried thyme and ½ tsp (3 g) salt; cook over medium heat for 3 minutes.
Return the chicken, add water halfway up the potatoes, cover and simmer over low heat for 15 minutes.
Add 14.11 oz (400 g) frozen green beans and cook covered for 12 minutes more, until the beans and potatoes are tender; squeeze 1 lemon over the pan.
Check that the chicken reaches 165 °F (74 °C) in the center before serving.