My oven has been down for the last 3-4 months. Without going into the long story of why some things take FOREVER to get done in India, the point is – it’s finally fixed (except that the alarm is squeaking like a mouse and I need to use another timer to remind myself of the time).
SO. Naturally, I am eager to try out the fixed oven and decided to prepare a simple dinner of roast chicken leg (taking tips from Mark Bittman‘s How to Cook Everything) and roasted french beans (inspired by Kalyn’s Kitchen’s recipe for roasted green beans). Turned out that the beans were the hero of this dish (PJ said they tasted like french fries, only healthier!), and I discovered that the fat and juice rendered from the roast chicken parts make a really good marinade to roast french beans. This dish is a winner! Fuss-free, complementary, healthy and delicious.
Prep 30 mins
Cooks 30 mins
For the chicken
- 1/3 cup extra virgin olive oil
- Salt and pepper to season
- 4 chicken legs without skin, trimmed of obvious fat, cut into pieces (drumstick separated from thigh)
- 1 cup of loosely packed fresh mint leaves
For the beans
- 250g French beans, trimmed at both ends, halved
- 250g mushrooms (optional), halved (you can remove the stems, but I love every bit of the mushroom and will retain them with the cap, or separate them and slice them roughly)
- 6 fat garlic cloves, smashed
- 1/2 tsp salt
- 1/4 cup extra virgin olive oil
- Fresh ground black pepper for seasoning
- Preheat the oven to 230 degrees Celsius (15 minutes should do the trick).
- Put 1 tbsp of the oil into a roasting pan or iron skillet. Stick it into the heated oven for 1 minute.
- Season the chicken pieces with salt and pepper, pop them into the oiled & heated roasting pan/skillet and roast for 15 minutes. In the meantime, blend the mint leaves with the rest of the olive oil in a food processor until finely processed.
- At this stage, you can start preparing the french beans. Toss all the ingredients together in a big bowl, making sure every bean and mushroom is coated evenly with olive oil and salt. Spread the beans thinly over a cookie sheet and sprinkle pepper over them. Try not to overlap the beans too much.
- After 15 minutes in the oven, brush the top side of each chicken part with the mint blend, flip each piece over and brush the other side with the mint blend. Put it back into the oven, along with the cookie sheet of beans (one level below the chicken) and roast for 10 minutes.
- Flip chicken pieces over, brush with mint blend and roast for another 5-10 minutes. By this time, both the chicken and the beans would be ready. Serve hot, using the rest of the mint blend as a dip or poured over the chicken.
- Enjoy :)
- I was left with a big ramekin worth of chicken fat, juices and mint blend after I roasted the chicken. In fact, at Step (5), I had actually spooned out most of the juices from my skillet. Left with this delicious bowl of liquid, I was initially unsure what to do with it, and then I knew. I could make another batch of french beans using this delicious liquid! So, I mixed this with another 250g of trimmed and halved beans, spread them over the cookie sheet and roasted them at 230 degrees Celsius for 15 minutes. Voila! Slightly crispy and tasty roasted french beans. :)