This is a meal unto itself and you really don't need to have a starch with it!
serves 4
- 4 medium bone-in chicken thighs (about 5 oz. each), skin removed
- 4 teaspoons toasted sesame oil or canola oil, divided
- ¾ teaspoon garlic powder, divided
- ¼ teaspoon salt, divided
- 12 ounces green beans, trimmed
- 3 tablespoons hoisin sauce
- 1 tablespoon sesame seeds, toasted
- 1 medium scallion, chopped
- Preheat oven to 425 degrees F.
- Place chicken on a large rimmed baking sheet.
- Brush with 1 tsp. oil and sprinkle with 1/2 tsp. garlic powder and 1/8 tsp. salt.
- Roast for 15 minutes.
- Meanwhile, toss green beans with the remaining 3 tsp. oil, 1/4 tsp. garlic powder, and 1/8 tsp. salt in a large bowl.
- After the chicken has roasted for 15 minutes, add the beans to the baking sheet in an even layer around the chicken.
- Brush hoisin sauce over the chicken.
- Return to the oven and roast until an instant-read thermometer inserted in the thickest part of the chicken without touching the bone registers 165 degrees F and the beans are tender and beginning to brown, 10 to 15 minutes more.
- Combine sesame seeds and scallion in a small bowl.
- Toss half of the sesame seed mixture with the beans and sprinkle the remaining sesame seed mixture over the chicken.