Slow-Roasted Chicken With Garlicky Green Beans and Sage

Ingredients

• 1.5 lb green beans (trimmed)
• 1 head garlic (about 10 cloves, smashed and peeled)
• 15 fresh sage leaves
• 6 tbsp extra-virgin olive oil (divided)
• 1 tbsp Kosher salt (Diamond Crystal brand preferred; plus more to taste)
• black pepper (to taste)
• 2.75 lb chicken leg quarters or bone-in, skin-on chicken thighs (patted dry; weight range 2.5 to 3 lbs)
• 1 tsp sherry vinegar (or apple cider vinegar or white wine vinegar)

Steps

1. 1

   Heat the oven to 325 degrees F.

2. 2

   Toss the green beans, garlic cloves and sage leaves with 1/4 cup of the olive oil.

3. 3

   Season the bean mixture with salt and pepper, and arrange in an even layer on a sheet pan.

4. 4

   Rub the chicken with the remaining 2 tablespoons oil and 1 tablespoon salt.

5. 5

   Arrange the chicken pieces among the green beans and season with black pepper; scoot any green beans out from under the chicken so they can roast properly (it’s okay if the green beans are clumped together).

6. 6

   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.

7. 7

   Transfer the chicken to a platter.

8. 8

   Stir the vinegar into the green beans and season with salt and pepper to taste.

9. 9

   Transfer the green beans and garlic to the platter with the chicken, making sure to scrape all the flavorful pan drippings and browned bits from the pan to serve with the dish.

10. 10

    Optionally, if you'd like the chicken's skin to be more browned, return the chicken to the sheet pan after roasting and broil until golden.

Notes

The chicken skin will be crisp but pale due to the low roasting temperature; use the optional broiler step if you prefer a darker golden color. The pan drippings act as a natural sauce for the vegetables.

Nutrition per serving

• main
• chicken
• sheet-pan
• slow-roasted
• gluten-free
• dinner