Herb roast chicken with basmati rice and green beans

Turn the oven on to 200 °C, convection if you have it. Take the chicken thighs out of the fridge.

Pat the 2 thighs dry with paper towels or a clean dish towel, then rub them with the 0.5 tbsp of herbes de Provence, salt and pepper.

Melt the 10 g of butter in the skillet over medium-high heat. Brown the thighs 5 min skin side down, then 5 min on the other side.

Slide the skillet into the oven at 200 °C, skin side up. Roast 25 min, until the juices run clear and the inside hits 74 °C.

Rinse the 150 g of rice, then put it in a saucepan with 225 ml of water and a pinch of salt. Bring to a boil, cover, turn the heat way down and cook 10 min.

Turn off the heat and leave the rice covered, no peeking, for 5 min. Then fluff it with a fork.

Trim the 200 g of green beans. Drop them into the second saucepan of salted boiling water, cook 8 to 10 min, then drain.

Pull the chicken out of the oven and let it rest 5 min. Serve the thighs with the rice and green beans, drizzled with the pan juices.