Call it magic. Chicken goes in a hot oven, and comes out golden, just half an hour later. Broccoli and beans in the same pan? That’s just a bonus.
What You Get
Sous vide half chicken
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 15 minutes
Total Time: 45 minutes
Preheat the oven to 450ºF. Set out a large cast-iron skillet.
Trim the broccoli. Peel and smash 3 or 4 cloves of garlic. Drain and rinse the beans. Cut the lemon in half for squeezing. Pick the parsley, toss the stems, and roughly chop the leaves.
Remove the chicken from the packaging, discarding the gelatin or reserving it for another use (like a pan sauce; it’s just bone broth). Pat the chicken dry with paper towels. Drizzle with olive oil and grind with pepper on both sides. Place the chicken in the skillet, skin-side up, and tuck in the garlic cloves. Transfer the pan to the oven and roast until the chicken starts to turn golden and crispy on the bottom, 25 minutes.
Add the broccoli to the pan, drizzle it with 1 tablespoon olive oil, and season with a pinch of salt. Return the pan to the oven and continue to roast until the broccoli is tender, 5 to 7 minutes.
Transfer the chicken to a cutting board and let rest for a few minutes. Transfer the broccoli to plates and keep warm. Reserve the juices and garlic in the pan. While the cast iron is still hot, add the beans and parsley, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Stir to warm through, 2 minutes.
Cut or tear the chicken into pieces and transfer it to the plates, with the garlicky beans and broccoli on the side. Generously squeeze the lemon over everything and serve warm.
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