Crispy Chicken Thighs with Pan Jus

- Pat chicken thighs dry all over with paper towels.

- Arrange skin side up on a plate and refrigerate uncovered for 2 hours (or up to 8 hours.) Allowing the skin to air dry in the refrigerator will result in the crispiest finish, but If you don’t have time for these steps, simply pat the thighs dry directly before seasoning and searing.

- Heat the oven to 450°F.

- On a large sheet pan, toss the potatoes and unpeeled garlic cloves with salt, pepper, and 2 tablespoons of the olive oil. Cover the pan tightly with foil and set aside. In a medium bowl, toss the haricots verts with salt and pepper and the remaining 2 teaspoons olive oil and set aside.

- Heat a 12 inch steel pan over high heat until hot, about 2 minutes.

- Divide the salt and pepper between the chicken thighs, rubbing in the seasoning all over, then add the chicken thighs to the hot pan skin side down and sear undisturbed for 2 minutes. Reduce the heat to medium high and continue cooking skin side down 8-10 minutes more. Rotate the chicken thighs’ positions in the pan once or twice during this time to brown the skin as evenly as possible. Flip and sear the other side of the thighs for 3 minutes, then transfer the entire pan to the preheated oven along with the prepared sheet pan of potatoes and garlic.

- Bake the chicken for 13 minutes, then transfer the thighs to a plate and reserve the pan for the jus. Continue to roast the potatoes for 10 minutes more, then remove the foil, add the green beans to the pan, and roast for a final 10 minutes. (Total cooking time for veggies: potatoes and garlic will roast 20-25 minutes covered in the oven, then 10 minutes more uncovered after the addition of the green beans to the pan.) When the garlic cloves are cool enough to handle, remove their skins, and use a paring knife to facilitate if needed.

- While the chicken rests and the vegetables finish roasting, begin the pan jus.Drain any excess oil from the pan used to cook the chicken. Don’t worry about getting it all, and try not to lose much of the tasty chicken bits left behind from searing.

- Over medium heat, add 1 tablespoon of butter, the shallots and the peppercorns. Cook until the shallot is translucent, then add the wine, chicken stock, thyme, rosemary, and dijon mustard and stir to incorporate. Increase heat to maintain a fierce simmer, and cook, stirring occasionally, until the liquid has reduced by half and coats the back of a spoon, about 8-10 minutes.

- Remove the thyme and rosemary sprigs and stir in the remaining butter and lemon juice. Strain the sauce through a fine mesh sieve into a bowl before serving. Serve the chicken, potatoes, garlic, and haricots verts drizzled with the pan sauce.