Hot Honey Butter Glazed Chicken with Creamy Spoon Cornbread and Lemon Skillet Green Beans

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Lightly grease a medium baking dish or oven-safe skillet with a little of the vegetable oil.

2. 2

   Season the chicken thighs with 1 teaspoon salt, 3/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and the smoked paprika.

3. 3

   Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Brown the chicken for 3 to 4 minutes per side, until nicely colored. Transfer to a plate; it will finish cooking later.

4. 4

   In a small saucepan over low heat, melt 3 tablespoons of the butter. Add the honey, hot sauce, and apple cider vinegar. Cook for 1 minute, stirring, until glossy. Set aside.

5. 5

   For the spoon cornbread, whisk together the cornmeal, all-purpose flour, baking powder, sugar, 1/2 teaspoon salt, the remaining garlic powder, and 1/4 teaspoon black pepper in a bowl.

6. 6

   In another bowl, whisk the eggs with the buttermilk and 2 tablespoons melted butter. Stir this mixture into the dry ingredients just until no dry spots remain. Fold in the corn kernels and shredded cheddar cheese.

7. 7

   Pour the spoon cornbread batter into the prepared dish. Bake at 220°C / 425°F for 10 minutes.

8. 8

   Remove the dish from the oven, arrange the browned chicken thighs on top, and spoon or brush half of the glaze over the chicken. Return to the oven and bake for 15 to 18 minutes more at 220°C / 425°F, until the cornbread is set and the chicken reaches an internal temperature of 74°C / 165°F.

9. 9

   Meanwhile, heat the remaining 1 tablespoon vegetable oil with the remaining 1 tablespoon butter in another skillet over medium heat. Add the green beans and sauté for 4 minutes. Stir in the minced garlic, lemon zest, 2 tablespoons lemon juice, the remaining salt, and the remaining black pepper. Cook 3 to 4 minutes more, until the beans are tender but still bright.

10. 10

    Remove the chicken and spoon cornbread from the oven. Brush the remaining glaze over the hot chicken and let rest for 5 minutes. Serve a portion of spoon cornbread with chicken on top and the lemon green beans on the side.