Crispy Skillet Lemon-herb Chicken Thighs with Blistered Green Beans

Pat the 4 chicken thighs thoroughly dry with paper towels; season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly cracked black pepper.

Heat 1 tbsp olive oil in a large cast-iron skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down and cook undisturbed for 8 to 10 minutes, until the skin is deep golden brown and crisp.

Flip the chicken thighs and cook for an additional 6 to 8 minutes, until the internal temperature registers 165°F (74°C). Transfer the chicken to a plate to rest, leaving about 1 tbsp of rendered fat in the pan.

Add 1 lb trimmed green beans to the hot skillet, tossing occasionally over medium-high heat until blistered and crisp-tender, about 4 to 5 minutes. Transfer beans to the plate with the chicken.

Reduce heat to medium-low, add 4 minced cloves of garlic to the skillet, and cook for 30 seconds until fragrant. Pour in 1/2 cup low-sodium chicken broth, 2 tbsp fresh lemon juice, and 1 tbsp fresh thyme, scraping up any browned bits from the pan bottom.

Simmer sauce until reduced by half, about 2 minutes. Remove pan from heat and swirl in 1 tbsp unsalted butter until melted and glossy. Spoon pan sauce over the rested chicken and blistered green beans before serving.