Preheat oven to 400 degrees F. In a medium skillet, heat the vegetable oil on medium high heat.
4 tablespoons vegetable oil
Pat the chicken thighs dry with paper towel. Season with salt and pepper. Then place the chicken thighs skin side down in the skillet and cook until the skin becomes crispy and turns golden brown, approximately 5 minutes.
4 chicken thighs, salt and pepper
Use a spatula and flip to the other side, continue to cook for another 2 - 3 minutes. Remove and set aside.
Discard about ⅔ of the fat in the skillet. Reduce the heat to medium. Add peeled garlic and thyme sprigs and cook until the garlic turns lightly brown, approximately 1 minute.
5 cloves garlic, 3 sprigs fresh thyme
Add apple cider vinegar to deglaze the bottom of the skillet.
⅓ cup apple cider vinegar
Increase the heat back to medium high. Add chicken stock, sugar, olives (optional), and chicken thighs (skin side up) in the skillet and simmer for 2 minutes. Transfer the skillet to the oven and cook for 15 minutes.
For green beans: If you're using frozen beans, cook according to the package directions. If you’re using fresh beans, quickly boil them in water for 5 minutes, or microwave loosely covered for 3 minutes, then set aside and keep warm.
8 ounces green beans
When the chicken done, serve immediately with cooked green beans.
Video
Notes
Try not to crowd the chicken thighs in the pan to help them get crispy.
A cast iron skillet is the best pan to use for this recipe, but you can use any large oven-safe skillet.
Store leftover chicken in the refrigerator for up to 4 days. Reheat in the oven, 400 degrees for 20 minutes or until hot. You can also use the microwave to reheat but the skin won't be crispy.