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Roasted Chicken Thighs with Scallions and Green Beans

Active Time: 15 minutes / Cook Time: 20-25 minutes / Total Time: 30-35 minutes

Serves 2

Roasted Chicken Thighs with Scallions and Green Beans.PNG


  • 1 tablespoon ghee or coconut oil, melted
  • 1 bunch scallions, both ends trimmed but otherwise left whole
  • ½ lb. green beans, stem ends trimmed
  • 1 teaspoon fine sea salt, divided
  • ½ teaspoon ground black pepper, divided
  • 4 chicken thighs, bone-in and skin-on
  • Sauce: (optional, but delicious!)
    • 2 tablespoons balsamic vinegar
    • 2 tablespoons chopped fresh dill, tarragon, and parsley mix
    • 1 tablespoon whole-grain mustard (Dijon will work if you do not have whole grain.)
    • 1 tablespoon finely chopped shallot
    • 2 tablespoons extra virgin olive oil


  1. Preheat the oven to 450° F. Line a baking sheet with parchment. Right on the baking sheet, toss the scallions and green beans with ½ tablespoon ghee, ½ teaspoon salt, and ¼ teaspoon black pepper.
  2. In a medium bowl, toss chicken with remaining oil, salt, and pepper. Place skin-side up on top of the scallion mixture. Roast 20-25 minutes, or until the chicken is cooked through and juices run clear when the bottom of a thigh is cut into. The skin should be crispy.
  3. While the chicken and vegetables are roasting, whisk together the sauce ingredients, if using.
  4. Place ½ of the vegetable mixture on each of two plates, top each with 2 chicken thighs and the sauce.