Active Time
30 Mins
Total Time
45 Mins
Yield
Serves 4 (serving size: 1 chicken thigh, 3/4 cup vegetables in sauce)

This single-skillet recipe is impressive enough to make it company-worthy, but easy enough to make on a weeknight. It’s important to minimize moving the chicken and the onions as they cook in order to help them brown nicely and to reduce the chance of their releasing excess liquid into the pan. Pro tip: Keep a clean bowl or sheet tray handy when you’re making a single skillet meal such as this; that way, you can easily take items out of the pan and set aside as needed. 

How to Make It

Step 1

Preheat oven to 450°F. Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high. Sprinkle chicken on all sides with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Place chicken in skillet, skin side down; cook, undisturbed, until brown and crispy, about 8 minutes. Flip, and continue to cook until browned on other side, about 4 minutes. Transfer chicken to a plate. (Chicken will not be cooked through.)

Step 2

Place onion slices in skillet in a single layer over medium-high; cook, undisturbed, until slightly charred, 4 to 6 minutes. Flip, and cook until charred on other side, about 2 minutes. Transfer to plate with chicken.

Step 3

Add tomatoes and remaining 1 tablespoon oil to skillet; cook, undisturbed, until blistered, about 4 minutes. Add green beans, garlic, capers, and oregano; cook until fragrant, about 1 minute. Sprinkle with remaining 1/2 teaspoon each salt and pepper. Stir in white wine. Place charred onions on top of tomato mixture; nestle chicken into tomato mixture.

Step 4

Bake in preheated oven until a thermometer inserted in thickest portion of chicken reaches 170°F, 12 to 15 minutes. Remove from oven, and garnish with oregano.

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