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Country-Roasted Chicken with Green Beans and Potatoes

Contributed by: Chris WebAdmin. of


  • 1 3-pound chicken, quartered, skin removed
  • Freshly ground black pepper
  • 60 cloves of garlic, peeled
  • 2 pounds very small new potatoes, 3/4 to 1 inch in diameter
  • 4 cups low-fat, low-sodium chicken broth
  • 1/2 teaspoon olive oil
  • 1/4 cup finely minced fresh mint
  • Kosher or sea salt
  • 1 1/2 pounds fresh green beans, trimmed


Preheat the oven to 400 F. Place the chicken, bone side down, in a shallow baking dish, sprinkle with pepper and surround with the garlic cloves. Roast for aboud 11/2 hours. After 20 minutes, add 2 cups broth to the chicken and baste. After 45 minutes, add another 11/4 cups chicken broth and baste every 15 minutes until the juices run clear when thigh meat is pierced.

In another baking dish, arrange the potatoes and roast for about 45 minutes.

When the potatoes are fork-tender, toss immediately with the olive oil and mint. (If necessary, halve or quarter the potatoes into bite-sized pieces before tossing.) Season generously with salt and pepper.

Allow the chicken to rest for 5 to 10 minutes. Defat the pan juices by skimming with a spoon or blotting with paper towels. Keep warm.

In a large skillet, heat 1/2 cup of the remaining chicken broth and cook the beans, covered, for 4 to 5 minutes. Remove the lid, add the remaining 1/4 cup broth and cook for 3 to 4 minutes longer, continually tossing the beans to prevent burning, until the beans are tender and lightly browned.

Divide the chicken, potatoes and beans among 4 plates, garnish with the garlic cloves and drizzle with the pan juices. Serve immediately.

Serving Size: Serves 4.

Nutritional Information: 582 calories, 77 g carbohydrates, 48.5 g protein, 109 mg cholesterol, 10.3 g fat, 624 mg sodium.

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