The best part of this skillet supper may be the beans tucked beneath the chicken, where they catch the lemony pan juices as everything finishes in the oven. Bone-in thighs bring plenty of flavor, while a handful of thyme makes the whole kitchen smell welcoming.
Gather a few good basics
For four servings, set out 4 bone-in, skin-on chicken thighs, 1 tablespoon olive oil, 2 thinly sliced shallots, 2 minced garlic cloves, 2 cans (15 ounces each) drained and rinsed white beans, ¾ cup chicken broth, 1 teaspoon fresh thyme leaves, and 1 lemon. You’ll also need kosher salt and black pepper. Pat the chicken dry before seasoning; a dry surface helps the skin brown instead of steam.
Build the skillet sauce
Heat the oven to 400°F. Warm the oil in a large oven-safe skillet over medium heat, then place the chicken skin-side down and cook without moving it for 7 to 9 minutes, until the skin is deep golden. Turn the thighs onto a plate, pour off all but about 1 tablespoon of fat, and soften the shallots for 3 minutes before stirring in the garlic for 30 seconds.
Let the oven finish
Stir the beans, broth, thyme, and the zest of half the lemon into the skillet, scraping up the browned bits. Set the chicken on top, skin-side up, and bake uncovered for 25 to 35 minutes, until a thermometer inserted into the thickest part of each thigh reads 165°F. Squeeze over lemon juice to taste and let the skillet rest for 5 minutes; bring it to the table with crusty bread for the sauce.