Golden Roast Chicken With Sweetcorn Sage Garlic Recipes

SLOW-ROASTED CHICKEN WITH GARLICKY GREEN BEANS AND SAGE

Slow-Roasted Chicken With Garlicky Green Beans and Sage 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

Categories easy, poultry, main course

Time 1h30m

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.

SAGE AND GARLIC ROAST CHICKEN

Sage and Garlic Roast Chicken image

This is based on a couple of recipes I found online and some things I did to make it easier. It is a bit too greasy to roast veggies or potatoes in the same roasting pan, but you can make a nice side dish of veggies in another pan. It goes well with roasted zucchini.

Provided by Tea Girl

Categories Chicken

Time 1h29m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 lbs whole chickens (can use smaller but the cooking time is different then)
1 1/2-2 teaspoons lemon pepper
22 fresh sage leaves, finely chopped (must be be fresh, don't substitute!)
3 garlic cloves, pressed
6 tablespoons unsalted butter, softened
2 tablespoons chicken fat (chicken fat is better, but use olive oil if you don't have it, but not extra virgin) or 2 tablespoons olive oil (chicken fat is better, but use olive oil if you don't have it, but not extra virgin)
salt and black pepper
8 sprigs parsley
2 small onions, quartered
2 carrots, peeled and cut into 1-inch pieces
1 lemon, quartered

Steps:

Heat oven to 240°C (475°F).
Add butter, sage, lemon pepper and garlic in a bowl and combine.
Using your fingers and a small, sharp knife, loosen skin of chicken from breasts and thighs.
Slip butter mixture between skin and meat, spreading it evenly.
Brush skin with chicken fat or oil and season cavity with salt and pepper to taste.
Stuff with lemon, parsley, some of the carrots and 1 quartered onion.
Tie legs together with kitchen twine.
Put the other quartered onion and leftover carrots onto center of roasting pan and place chicken on top of them.
Roast for 20 minutes, then reduce oven temperature to 200°C (400°F).
Continue roasting until a thermometer inserted into thickest part of thigh reads 80°C (170°F), about 1 hour. This will be about 20 minutes less with a pound less chicken.
Transfer chicken to where you plan to carve and let rest for 10 minutes before carving.

Nutrition Facts : Calories 878, Fat 70.3, SaturatedFat 26.2, Cholesterol 265.1, Sodium 225.8, Carbohydrate 8.4, Fiber 2, Sugar 3.3, Protein 51.4

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