Slow-Roasted Chicken With Garlicky Green Beans and Sage

Steps

1. 1

   Heat the oven to 325 degrees F (160 °C).

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.

   Start 1-hour timer
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.