Sage, Lemon Chicken with Buttered Green Beans

Clinton Kelly
Servings: 8
30 to 60 min
Part 1 of 2

The compound butter does double duty of adding extra deliciousness and moisture to the chicken

  • Ingredients
  • step-by-step directions
Sage, Lemon Chicken with Buttered Green Beans
  • 1/4 cup Fresh Sage Leaves; roughly chopped
  • 2 Lemons; 1 Lemon cut into wedges to serve
  • 2 Garlic Cloves ; smashed
  • 8 ounces Unsalted Butter; softened
  • Salt
  • Freshly Cracked Black Pepper
  • 1 Chicken; cut into 8 pieces - breast cut in half
  • 1 pound Green Beans; trimmed
  • Extra-Virgin Olive Oil
  • Preheat oven to 400°F.
  • In a food processor, pulse together the Sage, Zest & Juice of 1 Lemon, and Garlic. Once coarsely chopped, add the Butter and pulse until combined. Season with Salt & Pepper to taste, then remove 1/3 of the mixture to a small bowl and set aside.
  • Loosen the skin of the Chicken and place a generous amount of the Compound Butter under the skin of each piece. Season the Chicken pieces with Salt & Pepper. Transfer to a baking dish and drizzle with Olive Oil.
  • Bake for 30 minutes and check the temperature of the breast and thigh meat using a meat thermometer. Remove any pieces that register 160°F and return the remaining chicken to the oven. Continue to cook until all of the pieces register 160°F. Remove from oven and set aside to rest for at least 10 minutes.
  • Meanwhile, in a large skillet, heat a few tablespoons of Oil. Add the Beans into an even layer and cook without disturbing for 1 minute. Add a few tablespoons of the reserved Compound Butter and sauté for 1-2 more minutes or until Beans are crispy and still bright green.
  • Serve Chicken and Green Beans with Lemon wedges.
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