Monday, April 23, 2012

Lemon and Honey Chicken with Haricots Verts & Green Tomatoes

I have a new favorite recipe!  A marinade that includes lemon, honey, garlic, olive oil, and oregano...yum, what's not to love!  This is a one-pot, easy, and very delicious recipe.  I bet it will be your new favorite, too!  

Lemon and Honey Chicken with Haricots Verts & Green Tomatoes
adapted from The Washington Post, April 11, 2012

Freshly squeezed juice of 2-4 lemons (to equal a 1/2 cup)
1/4 cup honey (and a little more for drizzling on top)
2 Tablespoons chopped fresh oregano
3-5 cloves garlic, minced
1/4 cup olive oil
2 1/2 to 4 pounds chicken drumsticks and bone-in thighs
Kosher salt
Freshly ground black pepper
4 to 6 small tomatoes, a mixture of kumato and Green Zebra or green tomatoes, cut into quarters
1/4 cup cool water
12 ounces haricots verts (thin French green beans)

In a large glass measuring cup or bowl whisk together the lemon juice, honey, the oregano, garlic and oil (season with salt and pepper to taste).  Add chicken pieces to a gallon-size resealable plastic food storage bag. Pour marinade over chicken in bag.  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.

Arrange the chicken pieces (thighs, skin side up) in a 9-by-13-inch baking dish or roasting pan, keeping as much of the marinade on them as possible. Discard the remaining marinade. Scatter half of the tomatoes evenly among the chicken, then pour in the water. Drizzle (about a tablespoon) of honey evenly over the chicken. Roast for 45 minutes. 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 more fresh oregano if desired.