Slow Roasted Chicken With Garlicky Green Beans And Sage Recipes

SLOW-ROASTED GARLIC CHICKEN

Steps:

• Heat the oven to 375 degrees F and arrange a rack in the middle.
• Mix together salt and pepper in a small bowl and set aside. Pat chicken dry and rub all over with 1 of the garlic heads. Rub all over (under skin too) with oil and season with salt and pepper. Place 1 garlic head and 1 lemon half in the chicken cavity.
• Arrange remaining garlic, lemon, and onion on the bottom of a 3 to 4-quart baking dish to create a bed. Place chicken on top, add broth to baking dish, and cover tightly with foil. Roast until chicken reaches 135 to 140 degrees F on an instant-read thermometer, about 1 hour.
• Remove foil, brush chicken with pan juices, and increase oven temperature to 450 degrees F. Roast, basting occasionally, until temperature of chicken on inner thigh is 165 degrees F, skin is golden brown, and juices run clear, about 30 to 40 minutes more.
• Let rest 10 minutes before carving. Meanwhile, pour pan juices into a small saucepan and simmer over medium heat until thickened, about 7 to 10 minutes. Taste and adjust seasoning, as desired. Carve chicken and serve each portion with 1 head of garlic and pan sauce.

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.

SLOW-ROASTED GREEN BEANS WITH SAGE

Steps:

• Preheat oven to 375°F. Combine first 8 ingredients in a large bowl and season with pepper. Toss to evenly incorporate. Transfer beans to a large rimmed baking sheet.
• Roast beans, stirring every 10 minutes, until wilted, shrunken, and browned at edges, about 1 hour. (You may need to stir more often toward end for even browning.)

SLOW-COOKER KOFTE IN TOMATO-LIME BROTH

Steps:

• Use a vegetable peeler to peel the rind off the lime in wide strips. Add the rind to a 6- to 8-quart slow cooker, along with the garlic and ¼ cup water. (Reserve the lime.)
• In a large bowl, stir together the herbs, yogurt, turmeric, 2 teaspoons salt and 1 teaspoon black pepper. Add the meat and use your hands to combine. Form the meat into 8 balls (roughly 4½ ounces each) and add to the slow cooker in a single layer. If they don't fit in one layer, add a few tomatoes to buffer the meatballs from one another, then add another layer of meatballs. Add the cherry tomatoes, season with salt and pepper, then cover and cook on low until the meatballs are cooked through, 3 to 4 hours.
• Transfer the meatballs to plates, then remove and discard the garlic and lime peel. Burst most of the tomatoes by smashing them on the side of the slow cooker with a spoon. Squeeze the reserved lime into the slow cooker, then season to taste with salt, pepper and sugar. (The sugar helps compensate for too-tart tomatoes.) Spoon the tomatoes and broth on top of the meatballs, along with more fresh herbs.