Tuesday, October 9, 2012

Easy One Pan Roasted Chicken & Green Bean Dinner

I just love easy dinners.  I tried this one out for a birthday, which I managed to pull off by making everything during my son's naptime (which was not longer than 1.5 hours today, unfortunately)... which included a pie so this doesn't take too long to assemble.
I recommend using a stoneware dishpan for this, if you have one, as it makes chicken taste better.




One Pan Chicken & Green Bean Dinner - gluten-free & low-carb, of course!
serves  3 to 4

1 four lb whole chicken, pastured (why?)
1.5 lbs fresh green beans, trimmed of stem ends
1/2 cup small mushrooms, any kind, sliced in fours
1 medium onion, diced
4 cloves of garlic, chopped
s&p
about 3 tsp dried thyme
generous amounts of butter and/or expeller pressed coconut oil


Preheat oven to 450˚F.  In the bottom of the pan, place string beans, mushrooms, onions, and garlic with about 1-2 Tablespoons of oil or butter.  Sprinkle with salt, pepper, and about 2 teaspoons of dried thyme. Place in oven for a few minutes until oil/butter melts, then remove.  Stir all together to coat as much as possible all the vegetables.  Place your chicken on top, breast side down.  Sprinkle with s&p, and a little more thyme.  Slice pats of butter all on top. Bake for 15 minutes, then baste the chicken with juices from the bottom of the pan, and make sure all the vegetables are also basted and not dry.  Turn heat down to 375˚F and continue cooking with this formula in mind: 20 minutes per pound of meat (not including the 15 minutes of browning you already did).  So, a 4 lb chicken = 1 hour and 20 minutes more (80 min).  Baste every 20 minutes.  How to tell if done: an instant-read thermometer reads about 165 to 170° when inserted into the thickest part of the thigh and juices run clear (not bloody/pink spots). It should be very brown, not just light brown on top.  Let sit for 10 minutes without cutting when you remove it from oven.



3 comments:

  1. This was awesome!!!!

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  2. so-so. Not a lot of flavor. Timing was good for the 20min/pound. I also liked the idea of browning the chicken at the higher temperature and then cooking it lower. Next time I will add the fresh beans later in the process so they are crispier. These were mush after an hour.

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    Replies
    1. It can depend on the chicken you buy, too.. and how much salt and pepper you use. yes, in the South, we like those kinds of green beans! I like them crispy in the wok too, though.

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