I found an awesome-looking roast chicken dish in the October issue of O, and decided to try it out. I didn't have any kosher salt, white wine, scallions, artichokes, or parsely on hand, so I had to modify it a bit. And, as usual, I just eyeballed it, so no measurements provided.
Don't let the sad-looking beans fool ya (we left the chicken in the oven a while to keep it warm). This was yummers!
Roast Chicken with Green Beans
Half a chicken,chopped
Ground black pepper
Chili pepper flakes (optional--I lurve a bit of spice!)
Half an onion, chopped
3 cloves garlic, crushed
Red wine (it was all we had)
Half a chorizo Pamplona, sliced
Half a lemon, sliced into rounds
- Preheat oven to 400F. Rub oregano, salt, ground black pepper, and chili flakes on chicken. Place in a pan or baking dish, along with onion and garlic, and drizzle with olive oil.
- Pop into oven for about 30 minutes.
- Remove from oven. Pour wine and chicken broth over chicken. Add chorizo, green beans, and lemon, making sure that they're partly submerged in the wine and broth.
- Return to oven for another 10 minutes or until done.
You can serve it with rice or mashed potatoes. So good! I wouldn't think twice about serving this at a dinner party.:)