Sologreenbeansandchickenwithpasta Recipes

SLOW-ROASTED CHICKEN WITH GARLICKY GREEN BEANS AND SAGE

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.

SOLO GREEN BEANS AND CHICKEN WITH PASTA

Steps:

• Start 2 cups of salted water to boil.
• Pour the juice of the lemon over the green beans and set aside until needed.
• When the water is at a rolling boil, add the pasta and stir for at least 15 seconds.
• Add 1 Tablespoon Olive Oil and Butter to a deep sauce pan and melt.
• Add the onions and saute until nearly transparent.
• Add the rest of the ingredients except the pasta, water, and pepper.
• When the pasta is done (about 8 minutes) pour 1/4 cup of the cooking water into the pan and drain the rest.
• Add to the pasta and then the pepper to the sauce pan and continue to cook over low heat for 2 more minutes.
• Serve.