Slow-Roasted Chicken With Garlicky Green Beans and Sage

By Ali Slagle

Updated February 14, 2022

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
1½ hours
Rating
4(819)
Comments
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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.

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Ingredients

Yield:4 servings

  • 1 ½ 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 ½ 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

17 grams carbs; 306 milligrams cholesterol; 940 calories; 37 grams monounsaturated fat; 13 grams polyunsaturated fat; 17 grams saturated fat; 73 grams fat; 7 grams fiber; 1185 milligrams sodium; 55 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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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Ratings

4 out of 5
819 user ratings
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Comments

Alexander

I browned the chicken pieces first to get color and second, to cook off some of the fat. First time around I found the string beans a little too greasy.

Laurie Heath

This is a recipe where I wouldn't change a thing. I never say that. Okay, I guess we made a couple changes: we used Penzey's poultry seasoning instead of fresh sage and we used a bit less apple cider vinegar on the beans. We couldn't believe how decadent this simple meal tasted. It's rare when green beans are every bit as delicious as the protein they're paired with, but I think I want even more beans next time.

Wendy

can you substitute boneless skinless chicken thighs?

Beverlee

Delicious. I couldn't find bone-in thighs, so used boneless ones. That meant the cooking time was only one-hour. Very easy recipe!

stephen

I made this with carrots because that's what I had on hand and I figured they would stand up to the long cooking time. I used only enough oil to coat the carrots, and basted the chicken with the pan juices about an hour into the cooking time. It turned out excellent!

Theresa

I followed recipe, including cooking time. I should have checked on it earlier. The green beans and chicken were over cooked and very greasy. The taste was good though. I think if I cook again I would leave out most of the olive oil, and shorten the cooking time. Taste was good.

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