Slow-Roasted Chicken With Garlicky Green Beans and Sage
Updated Feb. 15, 2022
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds green beans, trimmed
- Cloves from 1 head garlic (about 10 cloves), smashed and peeled
- 15fresh sage leaves
- 6tablespoons extra-virgin olive oil
- Kosher salt (Diamond Crystal) and black pepper
- 2½ to 3pounds chicken leg quarters or bone-in, skin-on chicken thighs, patted dry
- 1teaspoon sherry vinegar, apple cider vinegar or white wine vinegar
Nutritional analysis per serving (4 servings)
940 calories; 73 grams fat; 17 grams saturated fat; 0 grams trans fat; 37 grams monounsaturated fat; 13 grams polyunsaturated fat; 17 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 55 grams protein; 1185 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 325 degrees. Toss the green beans, garlic cloves and sage leaves with ¼ cup of the olive oil. Season with salt and pepper, and arrange in an even layer on a sheet pan. Rub the chicken with the remaining 2 tablespoons oil and 1 tablespoon salt. Arrange among the green beans and season with black pepper; scoot any green beans out from under the chicken. (It’s okay if the green beans are clumped together.) Roast, tossing the green beans occasionally, until the chicken is cooked through, and the green beans are dark green and wrinkled, about 1 hour 30 minutes.
- Step 2
Transfer the chicken to a platter. Stir the vinegar into the green beans and season with salt and pepper to taste. Transfer the green beans and garlic to the platter, scraping all the pan drippings and browned bits from the pan.
- Step 3
Eat the chicken with the green beans, cloves of roasted garlic and a spoonful of the pan drippings. Optionally, if you'd like the chicken's skin to be more browned, return the chicken to the sheet pan and broil until golden.
Private Notes
Comments
I browned the chicken pieces first to get color and second, to cook off some of the fat. First time around I found the string beans a little too greasy.
can you substitute boneless skinless chicken thighs?
This is a recipe where I wouldn't change a thing. I never say that. Okay, I guess we made a couple changes: we used Penzey's poultry seasoning instead of fresh sage and we used a bit less apple cider vinegar on the beans. We couldn't believe how decadent this simple meal tasted. It's rare when green beans are every bit as delicious as the protein they're paired with, but I think I want even more beans next time.
cooked this for my first time. the chicken, absolutely succulent crispy (after a little time in the broiler)and delicious . one thing I used french beans, not right for this meal. they came out overdone and unappealing. next time I'll try regular beans, they should hold up better. also I served with smashed potatoes, a compliment.
What else should one make when one has 1-1/2 pounds on garden fresh green beans and plentyoffresh sage? This was perfect the way it was. I wouldn't change it. I used sherry vinegar. I recommend it.
I didn’t use as much oil, just drizzled it in the mixture with the green beans and drizzled it over chicken. Used skinless boneless thighs and thyme instead of sage, because that is what I had. Chicken turned out a little dry, green beans looked like they were doing fine at 1 hr, but they ended up scorched by the end. They still had a decent taste, so I will try again but take them out 15 minutes early.