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Le Chaudron recipe
Poulet rôti aux herbes et haricots verts
Herb-roasted chicken with green beans
⏱ 50 minServes 4Easy360 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
600 g (21 oz)chicken legs
500 g (18 oz)green beans
3 tbspolive oil
3 clovesgarlic
1 tspdried rosemary
1 tspdried thyme
1 pinchsalt
- 600 g (21 oz) chicken legs
- 500 g (18 oz) green beans
- 3 tbsp olive oil
- 3 cloves garlic
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 pinch salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
02 — Equipment
03 — Method
- Preheat the oven to 200 °C (400 °F) and put the chicken legs in the lightly oiled roasting pan.
- Brush the chicken with olive oil, scatter over the crushed garlic, rosemary and thyme, and salt lightly.
- Roast about 35 min, basting halfway with the pan juices.
- Meanwhile, trim the green beans, cook 12 min in salted boiling water and drain.
- Sauté the drained beans for 2 min in a little olive oil with the rest of the crushed garlic.
- Check the chicken is done, then serve the golden legs with the green beans, hot.
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