Slow-Roasted Chicken With Garlicky Green Beans and Sage

Name: Slow-Roasted Chicken With Garlicky Green Beans and Sage
Total time: 1 min
Ingredients: 1 1/2 pounds green beans, trimmed; Cloves from 1 head garlic (about 10 cloves), smashed and peeled; 15 fresh sage leaves; 6 tablespoons extra-virgin olive oil; Kosher salt (Diamond Crystal) and black pepper; 2 1/2 to 3 pounds chicken leg quarters or bone-in, skin-on chicken thighs, patted dry; 1 teaspoon sherry vinegar, apple cider vinegar or white wine vinegar

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Total: 1 hours, 30 minutes

Servings: 4

Cost: $8.51 /serving

Author : Ali Slagle

chicken legs garlic green beans

Slow-Roasted Chicken With Garlicky Green Beans and Sage

Ingredients

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1 1/2 pounds green beans, trimmedCloves from 1 head garlic (about 10 cloves), smashed and peeled15 fresh sage leaves6 tablespoons extra-virgin olive oilKosher salt (Diamond Crystal) and black pepper2 1/2 to 3 pounds chicken leg quarters or bone-in, skin-on chicken thighs, patted dry1 teaspoon sherry vinegar, apple cider vinegar or white wine vinegar

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Instructions

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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.

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