- from Jane Buck
Makes 4 servings
This recipe is adapted from a recipe I found on the app “Tasty”. The original
calls for bone-in, skin-on chicken thighs, but I just use whatever pieces of
chicken I prefer. The nice thing about it – apart from being very yummy
– it’s very easy for folks like me who prefer to spend more time over the
meal than cooking it!
6 pieces of uncooked chicken (I use a couple legs, a couple thighs, and one large breast cut in half)
Pepper to taste
1 TBSP unsalted butter
3 cloves garlic, chopped
1 TBSP brown sugar (or less if you don’t like too much sweetness)
¼ Cup Honey
1 TSP dried thyme
1 TSP dried oregano
1 lb green beans, cut in half, ends cut off
Preheat oven to 400F (200C)
Season chicken with pepper
Melt butter in large ovenproof skillet over medium heat. Add chicken (skin side down if you’re using skin-on chicken pieces), and sear both sides until golden brown.
Remove the chicken and set aside.
Add garlic, stir until fragrant, then add brown sugar, honey, thyme, and oregano, and stir. Reduce heat to low.
Return chicken to the skillet. Coat the chicken in the sauce
Add green beans to the skillet.
Put skill into oven and bake for 25 minutes or until chicken is cooked through.