Ingredients
Ingredient Checklist
2 tablespoons olive oil, divided
4 (5-oz.) bone-in, skin-on chicken thighs
1 ¼ teaspoons kosher salt, divided
1 teaspoon black pepper, divided
1 large red onion (12 oz.), cut into 1/2-in. slices
4 cups cherry tomatoes
8 ounces fresh green beans, trimmed
1 tablespoon finely chopped garlic
1 tablespoon drained and rinsed capers
1 ½ teaspoons chopped fresh oregano, plus more for garnish
⅓ cup dry white wine
Directions
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 How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us at dietaefectiva.net to learn more about our program. CG
