Garlic Chicken with Haricots Verts
Yield: 4
Garlic Chicken with Haricots Verts
Prep time: 20 MinCook time: 1 H & 30 MTotal time: 1 H & 50 M
Golden, slow-roasted garlic chicken with meltingly sweet cloves, bright lemony green beans, and a crisp fennel-parmesan salad that keeps everything feeling effortlessly elegant rather than indulgent.
Ingredients
For the Garlic Chicken
- 6 chicken thighs, skin-on, bone-in
- 2 tablespoons extra virgin olive oil
- 5 spring onions, finely sliced
- 1 small bunch thyme
- 2 heads garlic, cloves separated and excess papery skin removed (about 25–30 cloves)
- 2 tablespoons dry white wine
- 1½ teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound haricots verts (thin green beans), trimmed
- 1 tablespoon butter
- 1 shallot, finely sliced
- ½ lemon, zested and juiced
- 2 fennel bulbs
- 1 teaspoon Dijon mustard
- 3 tablespoons extra virgin olive oil
- ½ cup shaved parmesan cheese
Instructions
- Preheat the oven to 350°F (180°C). Heat the olive oil in a wide, shallow ovenproof casserole over high heat. Sear the chicken thighs skin-side down until deeply golden, working in batches if needed so the pan is not crowded. Transfer the browned chicken to a bowl as you go.
- Lower the heat slightly and add the sliced spring onions along with the leaves from a few sprigs of thyme. Stir for about a minute until softened and fragrant. Scatter 20 garlic cloves into the pan, return the chicken skin-side up, then tuck the remaining garlic cloves around and over the chicken. Pour the white wine into the bowl with the chicken juices, swirl to loosen everything, and pour this into the casserole. Season with the sea salt and a generous grind of black pepper, then add a few more thyme sprigs. Cover with a lid and transfer to the oven. Cook for 1½ hours, until the chicken is tender and the garlic is soft and golden.
- While the chicken cooks, trim the fennel bulbs by removing the stalks and fronds. Cut each bulb in half lengthwise and remove the tough core, then shave the fennel into very thin slices using a mandoline or a sharp knife. Place in a bowl, sprinkle with the kosher salt, and toss lightly. Let it sit for 5 to 10 minutes so it softens slightly. In a small bowl, whisk together the Dijon mustard and lemon juice, then slowly drizzle in the olive oil to form a light dressing. Season with black pepper. Toss the fennel with the dressing until lightly coated, then transfer to a serving platter and scatter over the shaved parmesan.
- Bring a pot of well-salted water to a boil. Add the green beans and cook for 3 to 4 minutes, until bright green and just tender, then drain. In a large pan, melt the butter over medium heat, and cook the shallot until soft and lightly golden. Add the green beans and toss to coat, seasoning with salt and pepper. Finish with the lemon zest and lemon juice, toss again, and remove from the heat.
- Once the chicken is done, transfer it to a serving dish and spoon over some of the garlic and pan juices. Serve alongside the warm green beans and the fennel and parmesan salad, with good bread on the table to make proper use of those soft, sweet garlic cloves and the very persuasive pan juices.
Costs
- Total Cost: $16.49
- Cost per Serving: $4.12
Costs calculated in May 2026 in Cleveland, USA using ingredients from Aldi, with the exception of fennel, shallot, parmesan, salt and pepper from Whole Foods and oil from Thrive Market.
Nutrition Facts
Calories
814Fat
60 gSat. Fat
16 gCarbs
25 gFiber
8 gNet carbs
17 gSugar
10 gProtein
45 gSodium
1689 mgCholesterol
228 mgNutritional information is an estimate only, and depends on the ingredients you use.
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