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–+ servings
chicken and green beans

Roasted Chicken with Green Bean Casserole

This Roasted Chicken and Green Bean Casserole is family favorite and a Holiday crowd pleaser.
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Prep Time 5 minutes
Cook Time 35 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

  • knife
  • cutting board
  • sheet pan
  • casserole baking dish
  • oven

Ingredients
  

Chicken Thighs and Seasonings

  • 4 each chicken leg quarters
  • 1/4 tsp oregano
  • 1/4 tsp thyme
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil

Green Bean Casserole

  • 12 oz fresh green beans
  • 1/4 cups small white onions (diced)
  • 8 oz mushrooms (sliced)
  • 1 each garlic clove (minced)
  • 1 tbsp butter
  • 1 tbsp flour
  • 1/2 cup shredded cheddar cheese
  • 1 cup heavy cream
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt

Instructions
 

  • Pre-Heat oven to 425F

Chicken Thighs

  • Season chicken with oregano, thyme, paprika, garlic powder, salt, and pepper. Drizzle with olive oil. Place it in a baking dish lined with parchment paper
  • Place the chicken in the oven and bake at 425 for 30-35 minutes until it reaches an internal temperature of 165F

Green Bean Casserole

  • Meanwhile, add oil to a saute pan on medium-high heat. Saute the onions, mushrooms, and garlic until they soften (about 3 to 5 minutes)
  • Then, add butter and flour to make a roux (paste). Stir until it is completely mixed (about 2 to 3 minutes)
  • Next, add heavy cream. Season with garlic powder, onion powder, and salt. Stir it all together
  • Simmer until it thickens into half the amount.
  • Place the green beans in a baking dish that has been greased. Pour the heavy cream mixture over the green beans. Top it off with the shredded cheddar cheese
  • Bake in the oven for 15-20 minutes.
  • Carefully remove from the oven once all items have cooked. Eat and enjoy!