ROASTED CHICKEN WITH SAGE RECIPES

Name: Slow-Roasted Chicken With Garlicky Green Beans and Sage
Total time: 1 h 30 min
Yield: 4 servings
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

SLOW-ROASTED CHICKEN WITH GARLICKY GREEN BEANS AND SAG…

Slow-Roasted Chicken With Garlicky Green Beans and Sag… image

This may look like just plain chicken and green beans, but by dropping the oven temperature to 325 degrees and slow roasting for 1½ hours, these simple ingredients become so much more: The green beans, which are tossed with olive oil, sage and garlic, will no longer be snappy and bright green, but will slouch and sweeten. The chicken will be tender enough to pull apart with your fingers. (Its skin will be crisp but pale, so for browner skin, broil for a few minutes after roasting.) And the flavorful chicken drippings will mingle with the aromatics on the sheet pan, creating a spectacular, no-effort pan sauce.

Provided by Ali Slagle

Total Time 1 hours 30 minutes

Yield 4 servings

Number Of Ingredients 7

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

Steps:

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.
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.
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.

SLOW-ROASTED CHICKEN WITH GARLICKY GREEN BEANS AND SAG…

Slow-Roasted Chicken With Garlicky Green Beans and Sag… image

This may look like just plain chicken and green beans, but by dropping the oven temperature to 325 degrees and slow roasting for 1½ hours, these simple ingredients become so much more: The green beans, which are tossed with olive oil, sage and garlic, will no longer be snappy and bright green, but will slouch and sweeten. The chicken will be tender enough to pull apart with your fingers. (Its skin will be crisp but pale, so for browner skin, broil for a few minutes after roasting.) And the flavorful chicken drippings will mingle with the aromatics on the sheet pan, creating a spectacular, no-effort pan sauce.

Provided by Ali Slagle

Total Time 1 hours 30 minutes

Yield 4 servings

Number Of Ingredients 7

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

Steps:

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.
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.
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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