Citrus Bone-In Thighs with Creamy Garlic Butterbeans

Serves: up to 4 | Cooking time: 30 minutes

Fix these oven roasted bone-in thighs covered in a creamy garlic & caper sauce paired with mashed butterbeans for your next date night or brunch!


  • 1 pack Farmer Focus Bone-In Thighs

  • 1, 15oz can butter beans, drained and rinsed

  • 1 shallot, diced

  • 4 cloves garlic, minced

  • 1 bunch parsley

  • 3/4 cup chicken stock

  • 1 lemon

  • 1 TBSP capers

  • 3 stalks celery, diced

  • 1 TBSP thyme

  • 1 TBSP poultry seasoning

  • 2 TBSP salted butter

  • salt & pepper, to taste


1. Preheat oven to 350F.

2. Remove Farmer Focus Thighs from package and pat off any excess moisture with a paper towel. Season with salt and pepper on both sides.

3. Heat an oven safe skillet over medium heat, add chicken thighs, skin side down first. Sear on each side until brown color is formed. Once each side is browned, remove from pan and place aside.

4.Add shallot and celery to the pan with a bit of oil if needed and sauté for about 3-5 minutes, until they are translucent. Add thyme, half a lemon of juice and 1/2 Cup of chicken stock to the pan and stir until everything is incorporated.

5. Add Chicken Thighs back to the pan with the skin side up. Roast in oven for 20 minutes covered, and uncovered for 10 minutes. Ensure internal temperature is 165F.

6. In a medium sauce pan, add butter beans, garlic, salt, pepper, and poultry seasoning. Cook until the beans are warmed though, stirring frequently.

7. Take half of the butterbean mixture and add it to a blender with 1/4 cup chicken stock and blend until smooth. Add blended butterbeans back to the sauce pan and stir together, adding 1 tbsp butter. Set aside until ready to plate.

8. Once the chicken reaches an internal temp of 165F, remove chicken from pan and set aside. Place the pan on low heat and add capers, sliced lemons, parsley and 1tbsp butter. Whisk until sauce as thickened.

9. Plate butter beans with chicken, dressing with the Citrus Pan sauce

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