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Best Healthy Smoky Paprika Roast Chicken With Savory Green Beans Recipe
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MAKES 4 SERVINGS
INGREDIENTS
FOR THE CHICKEN
1 3- to 4-lb whole chicken
3 large cloves garlic, peeled and thinly sliced
2 Tbsp olive oil
1 Tbsp chopped fresh sage or thyme
1 Tbsp smoked paprika
1 tsp fennel seeds, crushed
1 tsp kosher salt
1 tsp freshly ground black pepper
FOR THE GREEN BEANS
1 lb fresh green beans, ends trimmed
2 Tbsp sliced almonds or chopped walnuts
1/2 coarsely chopped cottage or Canadian bacon
2 Tbsp butter, melted
HOW TO MAKE IT
Place the chicken, breast side up, on a rack in a shallow roasting pan. With a paring knife, make enough shallow incisions in the chicken skin all over the body to insert a garlic slice in each. Brush chicken with olive oil. In a small bowl, combine sage, paprika, fennel, salt, and pepper; rub onto the chicken. Tie the legs together with clean kitchen string. Let the chicken sit at room temperature for 10 minutes. Preheat the oven to 400ºF.
Roast chicken, uncovered, 75 to 90 minutes, or until drumsticks move easily in sockets and chicken is no longer pink (180ºF internal temperature). Remove chicken from the oven. Cover; let sit 10 minutes before carving.
While the chicken is roasting, make the green beans. In a saucepan, cook the green beans, covered, in a small amount of boiling water for about 3 to 4 minutes, or until crisp-tender; drain. Immediately submerge in a bowl of ice water until cool; drain. In a large skillet, dry-toast almonds over medium-low heat until golden; remove from skillet. In the same skillet, cook the bacon until the fat melts and the bacon is crispy. Add cooked green beans to bacon in the pan; add butter and simmer for 3 minutes or until heated through. Stir in nuts.
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