Because tomatoes, olives and haricots verts are tossed into the roasting pan, this is a meal made for someone who is interested in not messing up the kitchen. And, yes, this will fill your house with divine smells as it cooks.
If you're worried about lingering garlic aromas, you can omit the garlic.
Serve with crusty bread for dipping into the pan juices.
Make Ahead: The chicken needs to marinate for 30 minutes to 1 hour.
Servings: 4 - 6
- Freshly squeezed juice of 2 lemons (1/3 to 1/2 cup)
- 1/4 cup honey
- 1 tablespoon chopped fresh oregano
- 3 cloves garlic, minced (optional; see headnote)
- 1/4 cup olive oil
- 2 1/2 to 3 pounds chicken drumsticks and bone-in thighs
- Kosher or fine sea salt
- Freshly ground black pepper
- 4 to 6 small tomatoes, preferably a mixture of kumato and Green Zebra or green tomatoes, cut into quarters
- 1/2 cup pitted Kalamata olives, drained
- 1/4 cup cool water
- 12 ounces haricots verts (thin French green beans)
- 1 tablespoon finely chopped flat-leaf parsley, for garnish
Combine the lemon juice, 2 tablespoons of the honey, the oregano, garlic and oil in a gallon-size resealable plastic food storage bag. Massage the bag (from the outside) to combine the contents. Add the chicken legs and thighs; season with salt and pepper to taste. Seal the bag, pressing as much air out as possible. Massage to work the marinade into the chicken. Let sit for 30 minutes to 1 hour (refrigerate if desired).
Preheat the oven to 375 degrees. Have a 9-by-13-inch baking dish or roasting pan at hand.
Arrange the chicken pieces (thighs, skin side up) in the pan, keeping as much of the marinade on them as possible. Discard the remaining marinade. Scatter half of the tomatoes and all the olives evenly among the chicken, then pour in the water. Drizzle the remaining 2 tablespoons of honey evenly over the chicken. Roast for 45 minutes, turning the dish or pan from front to back halfway through the cooking. The chicken should be cooked through and browned in spots.
Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the haricots verts and cook/blanch for about 1 minute, then drain and rinse under cool water to stop any carryover cooking.
Add the blanched haricots verts and the remaining (uncooked) tomato quarters to the baking dish or pan, snuggling them into the pan juices and around the chicken in small bunches. Return to the oven and roast for 5 minutes.
Sprinkle with the parsley; serve hot at the table so people can dunk their bread in the pan juices.
Adapted from "Le Tartine Gourmande," by Beatrice Peltre (Roost Books, 2011).
Tested by Bonnie S. Benwick.
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