Crunchy chicken and garlic cup potatoes, everything on a sheet metal pan

Why does it work

When I was a child, was one of the meals that I most requested from my parents Roast with chicken with mashed potatoes And Green beans By the way – a meal that I called “Farm Dinner”. I am not entirely sure where I had the idea that the farmers had eaten potato puree all year round while I was forced to wait for Thanksgiving, but the name was firmly committed. It was essentially a mini holiday feast and was a lot of work for a busy week: we peeled, cooked and the potatoes crushed; Spiced and roasted an entire chicken; And sautéed green beans with garlic and butter. Now that I am older and a busy adult adult, I can see why my mother hesitated so much.

To this day, roast chicken and potato puree are one of the comfort meals but I wanted to simplify the process so that dinner feels more manageable for a week for a week. So I have developed this recipe with which you can have herby chicken legs, green beans and gno blocks cooking with parmesan crust and potatoes with a pump. It is not difficult to roast a whole chicken, but I accelerate things through use Chicken drum sticks. Instead of sautéing green beans, I simply roast the beans next to the chicken. The potatoes are also cooked together with chicken and green beans and then pressed before serving. The food comes together in 45 minutes and is just as tasty, if not more than the farm measurement that I grew up. This is the recipe that I wish I could have given it to my mother 20 years ago to make her life a little easier. Sorry, mom!

Here you can find out how to do it.

Increase your chicken with herby garlic butter

In order to give the chicken legs a hearty, herbaceous taste, I make a quick merged butter by stirring butter, fresh thyme and chopped garlic, and then over the surface of the chicken skin. Fat guides heat well and helps the skin evenly brown and crispy. Make sure you pat the chicken before applying the butter. As soon as the chicken legs are covered with butter, beat them with a healthy dose of salt and pepper and arrange them evenly to half a cut tin pan.

Skip the cooking – press your potatoes instead in a film package

Koch potatoes are not that much work, and cooking in the same pan as the chicken saves you time, dishes and effort. The trick is to put peeled potatoes in a sealed foil package and then put them on the tin pan next to the chicken, the garlic and the green beans. The potatoes dampen in the film while the other ingredients roast. As soon as the potatoes are tender, open the foil package carefully and tip the spoves into a mixing bowl. Mix them with a lot of butter, every rendered chicken fat from the pan, the roasted garlic and half of half and half. The result is wonderfully creamy and deeply hearty potato puree – cooking from zero.

Roasted green beans are even better with cheese

If you roast the green beans instead of sautéing them, this is a real one-Pan meal. However, in order to prevent the green beans from cooking or burning, it is best to give the chicken and the potatoes a 20-minute lead. As soon as you have added the green beans, push the chicken to the outer edges of the pan to make space, generously drizzle the beans with olive oil, sprinkle with parmesan and then return the pan into the oven.

Adding Parmesan is a trick that my father taught me: the cheese melts into a golden, crispy crust and gives the green beans a rich Umami note. Like the other elements of the food, it is a way to achieve impressively delicious results.

I like to overfill the potato puree with a muff butter and arrange the chicken legs and green beans on a serving plate. Just like the farm of my childhood, this meal feels very special, while it is still comforting and homely. And nobody has to know that it has come together in almost an hour – unless they want to brag.

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