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My Journey As A Food Blogger – Q3 2015
September 30, 2015
11 Recipes To Make With Pumpkin Seeds
October 7, 2015

Crispy Herb Roasted Chicken with Sauteed Green Beans

If I’m cooking a roasted chicken, the skin HAS to be crispy! My weakness is a crispy chicken skin, loaded with flavor in each bite and nice and crunchy.

Crispy Herb Roasted Chicken with Sauteed Green Beans

Crispy Herb Roasted Chicken with Sauteed Green Beans

I thought of putting together a meal that could be served family style. And doesn’t take too much prep work. Roasting a chicken has to be one of the easiest meals that you can put together! Then sautéing some green beans in a little bit of the residual grease with garlic and butter. Very simple, but extremely delicious!

Crispy Herb Roasted Chicken with Sauteed Green Beans

My son is so picky these days too, eating pretty much chicken whenever he’s in a mood. That’s pretty much the go to protein to get him to eat at this stage in his toddler-hood. It’s to the point where he’ll even eat chicken tenders for breakfast! So these are one of those meals where I know I won’t have a problem getting him to eat!

Crispy Herb Roasted Chicken with Sauteed Green Beans

Prep Tips

Dry Bird

The key to this recipe is keeping the bird as dry as possible, and high heat. The lack of moisture combine will higher heat will keep the steam to a minimum and cause the top of the skin to get nice and crispy!

Trussing

I normally don’t have twine in the house, nor do I have the patience to truss a bird with it. But if you want a bird cooked evenly you need to keep the legs and wings as close to the body as possible.

I’ve learned that the quickest and easiest way to truss a bird is using the extra skin flaps towards the bottom of the breasts near the legs, cut a slit in the skin and use it to hold the legs in. Then just fold the wings back behind the neck like you were making it fold its arms behind it’s head a relax for a nice relaxing get-away in a 450 degree oven!

Crispy Herb Roasted Chicken with Sauteed Green Beans

Cooking Tips

Once you have the chicken in the oven there isn’t much to do, but I like using a skillet. When using a roasting pan at this high of a temperature I experience a lot of smoke. Your mileage may vary.

I Also enjoy the flavor of using some of the residual chicken grease left in the skillet to sauté the green beans to give a nice flavor!

Crispy Herb Roasted Chicken with Sauteed Green Beans

Equipment Used

Here’s the equipment I recommend using for this recipe:

Enough Talk. More Rock.

On To The Recipe

Crispy Herb Roasted Chicken with Sauteed Green Beans
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Print Recipe
Servings Prep Time
4 People 15 Minutes
Cook Time
60 Minutes
Servings Prep Time
4 People 15 Minutes
Cook Time
60 Minutes
Crispy Herb Roasted Chicken with Sauteed Green Beans
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 People 15 Minutes
Cook Time
60 Minutes
Servings Prep Time
4 People 15 Minutes
Cook Time
60 Minutes
Ingredients
Servings: Units:
People
Instructions
"truss" the bird
  1. Set your oven to 450F. Cut 2 1" slits into the excess skin next to the legs of your chicken.
  2. Stick the knuckle of the leg through this slit to keep the legs secured closing next to the body of your chicken. Alternatively you can always traditionally truss the bird 🙂
Season and Cook
  1. Dry off your chicken with paper towls inside and out, keeping it as dry as possible. Lightly coat the skin with butter.
  2. Coat the skin with salt, pepper, thyme, and rosemary. Fold the wings behind the body to keep them secured and close to the body.
  3. Place the chicken in a skillet or roasting pan. Place in the oven for 60 minutes or until internal temperature is 160F.
Green Beans
  1. When the chicken is cooked, place on the side, and rinse your green beans.
  2. leave a thin layer of the chicken grease (optional) and melt your butter with 1 chopped garlic clove. Toss the green beans in and season with salt and pepper to taste. Sauté for 2 minutes.
  3. I like to make a spoon in the center of the green beans to place the chicken back in the skillet. Then place on the table with some mashed potatoes and let everyone dig in! Enjoy!
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Derek Campanile
Derek Campanile
I'm an IT professional by day. Home cook for the family by night. Follow my blog for easy to make recipes, how-to's and ideas to gather the family at the dinner table!
  • Sinea

    This is one of those “traditional” dishes that we love to eat but no one knows how to make it. LOL Thanks for making it so easy to follow! Yummed, tweeted and pinning, too. 🙂

  • John Q

    I might have to try this this weekend. It’s gonna get cold and roast chicken sounds fantastic. Plus homemade broth with the leftover carcass. Win/win in my book!

  • foodnessgracious

    I agree completely, skin has to be ultra crispy. Great looking bird 🙂

  • Love the tip for holding the legs instead of trussing. Good thinking! Gotta have roasted chicken at this time of year. Looks delicious.

  • Renee Goerger

    There is nothing better than crispy skinned roast chicken. Nothing. Looks like you’ve mastered it!
    Renee – Kudos Kitchen

  • Becky | The Cookie Rookie

    This is totally my dream!!! Its so beautiful!!

  • Carrie R

    Oh, that crispy skin is definitely a must! 🙂 I love a good roasted chicken. This looks fabulous!

  • Heather @ TheSpicyApron.com

    Great tip about using the grease for the green beans! And the chicken looks fantastic!

  • CookinCanuck

    There is nothing better than crispy chicken skin! This looks like the ultimate comfort meal, and you have some great tips for achieving a beautiful bird.