110 oz baggreen beansfrozen, rinsed under warm water
2Tbsplemon juicefrom the zested lemon
let's do it
Rinse chicken under cool water, blot completely dry with paper towels and sprinkle both sides with salt and pepper. Place a large skillet over medium heat and add olive oil. When the oil is hot, add the chicken skin side down. Cook uncovered and undisturbed until the thighs turn golden brown—it’ll take about 5 minutes, so be patient. Carefully turn the chicken over and sprinkle 1 Tbsp of rosemary over cooked side.
Once the chicken has cooked 3 minutes on the second side, remove it from the skillet and set aside. Remove all but 1 tsp of oil from the skillet then add minced garlic and remaining chopped rosemary. Cook approximately 1 minute, just until fragrant but not browned.
Pour in broth and bouillon then stir until the bouillon has completely dissolved. Add the rice, stirring just until the rice has formed an even layer along the bottom of the skillet. Return the chicken to the pan, placing it on top of the rice. Sprinkle lemon zest over everything.
Distribute the green beans evenly along the top of the dish, bring the liquid to a boil then reduce heat to low. Cover, simmer 30–35 minutes—and don’t peek during this time!
When the water has been completely absorbed by the rice and the chicken has cooked through, the dish is finished—if you have a meat thermometer, the internal temperature thighs should register 165 degrees.
Transfer chicken to a platter and sprinkle with lemon juice. Fluff rice with a fork, mix with green beans then place around the chicken. Serve nice and hot!
One Last Thing
Don’t let your curiosity get the best of you when cooking rice! Lift that lid and the steam needed to fully cook the rice will escape.