BUTTERY GARLIC GREEN BEANS
Only fresh green beans and garlic will do for this easy, healthy, and flavorful side dish.
Provided by LookWhatsCooking
Categories Side Dish Vegetables Green Beans
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
- Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.
Nutrition Facts : Calories 115.5 calories, Carbohydrate 8.9 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 3.9 g, Protein 2.3 g, SaturatedFat 5.5 g, Sodium 222.5 mg, Sugar 1.7 g
ASPARAGUS, GREEN BEANS AND POTATOES WITH GREEN MOLE SAUCE
Mole sauce, which is thickened with nuts or seeds, is as wonderful with vegetables as it is with meat or fish, something I was reminded of recently when I had a main dish of mole with vegetables at El Naranjo, the chef Iliana de la Vega's restaurant in Austin, Tex. Green mole especially lends itself to vegetables. At this time of year I'm buying asparagus and green beans. They should not be too crunchy - five minutes was just the right amount of cooking time.
Provided by Martha Rose Shulman
Categories dinner
Time 50m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Heat a heavy Dutch oven or saucepan over medium heat and add pumpkin seeds. Wait until you hear one pop, then stir constantly until they have puffed and popped, and smell toasty. They should not get any darker than golden or they will taste bitter. Transfer to a bowl or a baking sheet and allow to cool.
- Place cooled pumpkin seeds in a blender and add tomatillos, chiles, lettuce, onion, garlic, cilantro, cumin, salt, and 1/2 cup of the stock. Cover blender and blend mixture until smooth, stopping blender to stir if necessary.
- Heat oil in the Dutch oven or heavy saucepan over medium-high heat. Drizzle in a bit of the blended mixture and if it sizzles, add the rest. Cook, stirring, until mixture darkens and thickens, about 5 minutes. (Hold the lid above the pot to shield you and your stove from splatters.) Add remaining stock, bring to a simmer, reduce heat to medium-low and simmer uncovered, stirring often, until sauce is thick and creamy, 15 to 20 minutes. Season to taste with salt. You should have about 2 cups.
- Steam potato wedges above 1 inch boiling water for 10 to 15 minutes, until tender. Steam asparagus and green beans for 5 minutes, or blanch for the same amount of time in salted boiling water. Transfer to a bowl of cold water, drain and drain again on a kitchen towel.
- Arrange the vegetables on a platter or plates and spoon mole sauce over, or heat through in the sauce, in the saucepan. Serve with rice or corn tortillas if desired.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 10 grams, Carbohydrate 34 grams, Fat 13 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 979 milligrams, Sugar 8 grams, TransFat 0 grams
GARLIC BUTTER ROASTED SALMON WITH ASPARAGUS
Made with just 8 ingredients (plus salt and pepper), this Roasted Salmon recipe is perfect for weeknight dinner. Just spread the garlic butter over each salmon fillet then roast with Asparagus in the oven until fish is cooked through. The dinner will be ready in only 20 minutes. Gluten free and Keto. Just like you, I too love healthier, delicious and cleaner home cooked meals. If that meal is also easy to put on dinner table... it makes my day even more content. Salmon and Asparagus is timeless combination. Roasted with spread of garlic butter and seasonings... salmon gets buttery melt-in-mouth delicious and asparagus crisp tender.Yummy Roasted Garlicky Salmon dinner which is also low-carb, has majority of good fats, greens and one sheet pan to clean! This dinner makes everyone happy. This is bay-far our favorite Wednesday dinner. I look forward to it because on this day, I only get in the kitchen 20 minutes before Vishal arrives. To roast the salmon, I preheat the oven at 450 degrees Fahrenheit. Yes, 450. (you reading correct). If you want the real roasted flavor, this the best temperature to roast. I only request to make sure: 1) Oven is pre-heat at 450 degrees before cooking 2) Check the salmon at 7 minutes if it is done. don't let it overcook.While oven preheats. I mix the Garlic Butter. Actually it is a garlic and herb butter. Markets are so full of fresh herbs this season. I bet you will have plenty in refrigerator. If not, don't worry. Just use dried herbs. To make Garlic Butter, I mix following ingredients:Butter (at room temperature)GarlicHerbs - Thyme, Parsley, OreganoLemon Juice. (If you don't have lemon. Replace with 1 tsp lemon-pepper seasoning. Skip salt and pepper)Salt and Pepper.Once Butter is ready. I season asparagus and salmon with salt and pepper. Spread asparagus on sheet pan. Rub garlic butter on salmon fillets. (Preferably both sides to get more robust roasted butter flavor.) Place salmon fillets in between asparagus as shown in the pictures.Roast at 450 degrees Fahrenheit pre-heated oven for just 8 minutes.Salmon fillets are perfectly roasted, cooked-to-perfection in 8 minutes. Asparagus is crisp tender. Just like it should be. Serve and enjoy!Can you believe only 20 minutes to a fab Salmon and Asparagus dinner? Healthier, weeknight approved and much less cleaning. For the record, if you line the baking sheet pan with aluminium foil. Sheet pan is does not need much cleaning or scrubbing either. Such recipes in my humble opinion is a perfect weeknight cooking recipe.Isn't this an easy recipe?! 20 minutes is not bad for a weeknight! I let you in to my little secret which I have learned while testing recipes for the blog. You can prepare garlic up-to 2 days in advance. This will cut your prep time to half. Buy skinless salmon fillets for even quicker turnout. Recipe doubles easily. For a family of four, mix double quantity of garlic butter, buy double quantity of salmon and asparagus. Use 2 sheet pans and bake at the same time.Before you head to the recipe card.. Let me sum-up this weeknight-winner Roasted Salmon recipe for you:1) Perfectly cooked roasted salmon and asparagus with delicious garlic butter and herb flavor.2) 20 minutes cooking makes it fit for weeknight dinner. Plus easy clean-up as this is one sheet pan dinner.3) Low-carb, Keto, and Gluten Free. (replace asparagus with green beans if you prefer)MORE FAVORITE SHEET PAN DINNERS?Sheet Pan Chicken Tikka - The takeout-favorite Chicken Tikka prepared on sheet pan with trio of bell peppers for delicious chicken dinner ready in minutes.Za'atar Chicken - Mediterranean favorite Za'atar Chicken with feta potato all baked in one sheet pan for a delicious restaurant quality dinner at home.Bruschetta Chicken - Use a dip rimmed baking dish instead of baking sheet for this classic baked Balsamic Chicken dinner. You will love the flavors.LOOKING FOR MORE SALMON RECIPES?Cedar Plan SalmonTeriyaki SalmonChipotle Maple SalmonMiso Ginger SalmonGrilled Salmon with Lemon Butter SauceMake weeknight cooking fun and easy with this quick Sheet Pan Roasted Salmon with Asparagus recipe. Happy Holidays. Be safe and enjoy!-Savita
Provided by Savita
Categories Main Course
Time 20m
Number Of Ingredients 13
Steps:
- Preheat oven at 450 degrees Fahrenheit. Line a large rimmed baking sheet with aluminum foil. Set aside.
- Make Garlic Herb Butter - In a small bowl, add all ingredients of garlic butter - room temperature butter, minced garlic, herbs, chili flakes, 1 tsp lemon juice, salt, and black pepper. Mix with back of fork until everything is well mixed into the butter. Set aside.
- Prepare Asparagus: Remove hard stems of asparagus (about 2 inch from the bottom). Place asparagus on baking sheet. Drizzle 1 tbsp olive oil on top. Sprinkle 1/4 tsp of salt and 1/4 tsp of black pepper. Massage to coat asparagus in oil and seasoning. Spread evenly on the baking sheet. Set aside.
- Prepare Salmon - Pat it dry salmon fillets with clean paper towel. Sprinkle with 1/4 teaspoon of each salt and pepper on both sides. Spread herb butter on both sides of salmon. Start from bottom side, then on top side run fingers on salmon fillets to evenly cover with herb butter. Place salmon on the sheet pan between the asparagus.
- Roast Salmon and Asparagus: Roast in 450 degrees preheated oven for 8 minutes or until just cooked through. Take out, let rest for 5 minutes. Divide into plates. Serve with lemon wedges on the side. Enjoy!
ROASTED LEMON BUTTER GARLIC SHRIMP AND ASPARAGUS (VIDEO!)
ONE PAN Roasted Lemon Garlic Butter Shrimp and Asparagus tossed with chili flakes and fresh parsley is not only bursting with flavor but on your table in 15 MINUTES! No joke! This recipe is the easiest, most satisfying meal that tastes totally gourmet. Stock up on frozen shrimp and you can make this luxurious tasting meal at moment's notice. Serve the (customizable heat) spicy lemon garlic butter shrimp plain or turn it into lemon garlic butter shrimp pasta!
Provided by Jen
Time 22m
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F.
- Line a Jelly Roll Pan (10x15) with foil and lightly spray with cooking spray. Add asparagus and drizzle with 1 tablespoon olive oil. Add 1 minced garlic clove, 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss until evenly coated then line asparagus in a single layer. Roast for 4-6 minutes depending on thickness.
- Meanwhile, remove tails from shrimp.
- Remove pan from oven and push asparagus to one side of the pan (keep in a single layer). Add shrimp and drizzle with 1 tablespoon olive oil. Add 2-3 minced garlic cloves (or more to taste), 1/2 teaspoon salt, 1/4 teaspoon paprika, 1/8 teaspoon pepper, 1/8-1/4 teaspoon red chili flakes and fresh parsley. Toss until evenly coated then line shrimp in a single layer.
- Top asparagus with 1 tablespoon cubed butter, evenly spaced. Top shrimp with 2 tablespoons cubed butter, evenly spaced. Roast for 6 minutes or just until shrimp is opaque.
- Remove pan from oven and drizzle with lemon juice. Season with additional salt and pepper to taste. Serve with pasta, rice, etc.
SAUTEED GARLIC ASPARAGUS
A simple but tasty twist to regular old Asparagus.
Provided by Ryan Morgan
Categories Side Dish Vegetables Asparagus
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.
Nutrition Facts : Calories 102.4 calories, Carbohydrate 5.2 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 5.5 g, Sodium 64 mg, Sugar 2.1 g
ROASTED GREEN BEANS WITH FRESH GARLIC
Katy Hees of Santa Fe, New Mexico, writes: "Eating local, fresh, organic food is important to me. It doesn't get much more local than the eggs I use, which come from our own chickens. I also have a garden, which inspired my roasted green beans."
Provided by Katy Hees
Categories Bean Garlic Side Roast Vegetarian Quick & Easy Bon Appétit New Mexico Sugar Conscious Kidney Friendly Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 450°F. Toss green beans with olive oil on large rimmed baking sheet. Roast until browned and almost tender, stirring occasionally, about 10 minutes. Sprinkle beans with garlic, salt, and pepper; toss to combine. Continue roasting until beans are tender, about 2 minutes longer. Transfer to bowl.
ROASTED POTATOES AND GREEN BEANS
This recipe is an adaption of a recipe found in Williams-Sonoma Essentials of Healthful Cooking. The roasting blends the flavors and produces a delightful side dish.
Provided by PaulaG
Categories Potato
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Spray a 13 x 9 inch casserole with non-stick cooking spray and set aside.
- Brush mushrooms clean and trim the ends of the stems.
- Cut the mushrooms in half through the stem.
- Cut potatoes into 1-inch pieces.
- Cut the onion into wedges approximately 1/2 inch thick.
- Seperate the garlic into cloves and peel.
- Trim ends from green beans, wash and break into 1-inch lengths.
- Set green beans aside.
- In prepared casserole, combine the mushrooms, potatoes, garlic and onion.
- Drizzle with olive oil, tossing to coat evenly.
- Roast vegetables until they begin to brown on the edges, about 30 minutes.
- Add the broken green beans to casserole dish and carefully turn and rearrange vegetables in an even layer.
- Sprinkle with 1/4 teaspoon salt and a few grinds of pepper.
- Return to oven and continue to roast until the vegetables are browned and tender when pierced with a knife, about 15 minutes longer.
- Sprinkle the grated Parmigiano-Reggiano and thyme over the vegetables.
- Return to oven and cook for 5 minutes longer to melt the cheese.
ROASTED GARLIC GREEN BEANS OR ASPARAGUS & SAUCE
I found that homemade garlic oil is awesome in both asparagus and green beans. You can have them roasted or throw them on the grill for a delicious char. I was throwing the garlic in with the veggies until I saw another recipe that stirred in Dijon mustard to make a sauce. Thus a star was born. The Asparagus and Green Beans are...
Provided by Kami Roberts
Categories Vegetables
Time 35m
Number Of Ingredients 9
Steps:
- 1. If using green beans, remove stems and halve. If using asparagus, trim off woody pieces and save for another use. Boil vegetables in salted water, 3 to five minutes. Drain and immediately drop into ice water. Let sit for another three minutes.
- 2. Meanwhile, mixrowave coarsely chopped garlic and olive oil in 30 second intervals until fragrant. Be careful not to burn the garlic or have the oil too shallow. I do it in a small tea cup. Reserve 1 tablespoon of garlic infused oil and toss the remaining oil with the vegetables and a liberal amount of salt. Sprinkle garlic pieces over vegetables.
- 3. Roast vegetables in 400 degree oven for thirty minutes. For dressing, try one of the following: 1.) Mix Dijon mustard, rosemary, and desired amount of pepper into remaining oil. Or 2.) mix garlic oil and a tablespoon of red wine vinegar in a dressing bottle. When vegetables are well roasted, drizzle one of the dressings over the vegetables and serve.
ASPARAGUS AND GREEN BEANS WITH TARRAGON LEMON DIP
Provided by Rachael Ray : Food Network
Categories side-dish
Time 9m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook asparagus spears and green beans in 1-inch of salted boiling water, covered, for 3 or 4 minutes. Drain and cool the vegetables and arrange them on a serving plate. Combine the dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon and set dip along side vegetables on serving dish.
GARLIC ASPARAGUS AND GREEN BEANS
This recipe could not be easier. It's ready in minutes and is good hot, room temp or cold. If you like your green beans a little more tender you need to put them in the pan first to give them a little more cooking time. I make this when I have the ingredients fresh in the garden and the flavors are so bright and simple.You can add baby carrots too if you have them.
Provided by O. Romaine
Categories Vegetable
Time 10m
Yield 4 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat a heavy bottom saute` pan to medium high. Add olive oil and swirl to coat pan. Add asparagus, green beans (and carrots if using) and stir well to coat vegetables with oil. Sprinkle in salt and pepper and add garlic. Stir constantly 1-2 minutes until garlic is lightly browned. Pour onto serving platter and add a splash of Balsamic vinegar to finish if desired. Can be served hot, room temp or cold.
Nutrition Facts : Calories 133.2, Fat 10.4, SaturatedFat 1.5, Sodium 453, Carbohydrate 9.2, Fiber 3.8, Sugar 2, Protein 3.5
GREEN BEANS WITH LEMON AND GARLIC
Keep your vegetable sides simple with the Neelys' healthy Green Beans with Lemon and Garlic recipe from Food Network.
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 17m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
- Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.
GREEN BEANS WITH TOMATO SAUCE
As an alternative to green bean casserole, serve up a saucy Italian side dish sporting festive red and green colors. Also try this sauce with asparagus, broccoli or Brussels sprouts. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place green beans in a steamer basket. Place basket in a large saucepan over 1 in. of water; bring to a boil. Steam, covered, 8-10 minutes or until crisp-tender. Transfer to a serving bowl., Meanwhile, in a small saucepan, heat oil over medium-high heat. Add onion and garlic; cook and stir until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. Drizzle over beans.
Nutrition Facts : Calories 89 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 642mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 5g fiber), Protein 4g protein.
ASPARAGUS AND GREEN BEANS WITH TARRAGON LEMON DIP
Tarragon balances the tangy flavor from lemon in the creamy sauce covering colorful asparagus and green beans. I serve this as a side dish as well as an appetizer. -Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place 1 in. of water in a Dutch oven; add asparagus and beans. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender., Meanwhile, in a small bowl, combine the remaining ingredients. Drain vegetables; transfer to a serving platter. Drizzle with dip.
Nutrition Facts : Calories 183 calories, Fat 18g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 126mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein.
BALSAMIC GARLIC ROASTED GREEN BEANS & MUSHROOMS
Balsamic vinegar and whole cloves of garlic make these roasted green beans and mushrooms extra special.
Provided by Danelle
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Line a large rimmed baking sheet with foil and spray with non-stick cooking spray.
- Spread green beans, mushrooms and garlic in an even layer on the prepared baking sheet.
- In a small bowl, whisk together olive oil and balsamic vinegar. Drizzle over vegetables in pan and toss to coat evenly. Season with salt and pepper, to taste.
- Bake for 20-25 minutes, or until beans are tender-crisp.
Nutrition Facts : Calories 84 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 56 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
SHEET PAN GARLIC-PARMESAN CHICKEN TENDERS AND VEGGIES
This chicken is packed with flavor and it goes perfectly with the roasted green beans and fresh tomatoes. It's simple enough for a weeknight meal yet elegant enough to serve to friends over the weekend.
Provided by Jaclyn
Categories Main Course
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
- In a shallow dish whisk together bread crumbs, parmesan, basil, oregano, thyme, and rosemary and season with salt and pepper to taste. Add 4 Tbsp olive oil to a separate shallow dish and stir in garlic.
- Working with one chicken tender at a time, dredge both sides in olive oil then immediately transfer to bread crumb mixture and coat both sides, while pressing to adhere.
- Transfer to one side of the baking sheet. Repeat process with remaining chicken tenders and placing them in a row along one side of baking sheet. Spread remaining bread crumbs over tops of chicken and gently press.
- On opposite side of baking dish, toss green beans with 1 Tbsp olive oil. Spread beans to edges of baking dish, sprinkle with salt and pepper to taste.
- Roast in preheated oven 23 - 25 minutes, tossing green beans once halfway through cooking, until chicken is golden brown and green beans are crisp-tender (if you want the tomatoes roasted too add them during the last 10 minutes of cooking).
- Remove from oven, sprinkle tomatoes over green beans. Serve warm, garnish chicken with fresh parsley if desired.
- Recipe source: Cooking Classy
Nutrition Facts : Calories 441 kcal, Carbohydrate 19 g, Protein 36 g, Fat 24 g, SaturatedFat 4 g, Cholesterol 96 mg, Sodium 368 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
OVEN ROASTED GREEN BEANS WITH GARLIC SOY GLAZE
Try using this method to cook green beans for Thanksgiving this year and say goodbye to dull tasting side dishes!
Provided by Maggie Zhu
Categories Side
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 230 degrees C (450 F).
- Line a baking sheet with aluminum foil for easy cleanup, if needed.
- Dry the green beans thoroughly with a paper towel. Spread onto the baking sheet. Pour on olive oil and sprinkle with salt. Toss to mix well. Shake the pan and use a pair of tongs to arrange the green beans into a single layer, to ensure even roasting.
- Bake for 12 minutes, until browned and almost tender.
- While baking the green beans, prepare the garlic sauce. Mix soy sauce, chicken stock, sugar, and cornstarch in a small bowl.
- Heat the olive oil in a small saucepan over medium heat until warm. Add garlic. Stir for a minute or until fragrant. Add the soy sauce mixture. Let cook until boiling. Stir and cook until the sauce thickens.
- Pour the sauce over the green beans. Toss to mix well. Place them back into the oven and let bake for another 2 to 4 minutes, until the sauce is caramelized.
- Serve warm as a side dish.
- You can cook these green beans ahead and store them in an airtight container in the fridge for a day. Reheat at 180 C (350 F) in the oven or microwave until warmed through.
Nutrition Facts : ServingSize 182 g, Calories 161 kcal, Carbohydrate 19.2 g, Protein 3.6 g, Fat 9.5 g, SaturatedFat 1.4 g, Sodium 544 mg, Fiber 5.3 g, Sugar 7.6 g
SLOW-ROASTED CHICKEN WITH GARLICKY GREEN BEANS AND SAGE
This may look like just plain chicken and green beans, but by dropping the oven temperature to 325 degrees and slow roasting for 1½ hours, these simple ingredients become so much more: The green beans, which are tossed with olive oil, sage and garlic, will no longer be snappy and bright green, but will slouch and sweeten. The chicken will be tender enough to pull apart with your fingers. (Its skin will be crisp but pale, so for browner skin, broil for a few minutes after roasting.) And the flavorful chicken drippings will mingle with the aromatics on the sheet pan, creating a spectacular, no-effort pan sauce.
Provided by Ali Slagle
Categories easy, poultry, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 325 degrees. Toss the green beans, garlic cloves and sage leaves with ¼ cup of the olive oil. Season with salt and pepper, and arrange in an even layer on a sheet pan. Rub the chicken with the remaining 2 tablespoons oil and 1 tablespoon salt. Arrange among the green beans and season with black pepper; scoot any green beans out from under the chicken. (It's okay if the green beans are clumped together.) Roast, tossing the green beans occasionally, until the chicken is cooked through, and the green beans are dark green and wrinkled, about 1 hour 30 minutes.
- Transfer the chicken to a platter. Stir the vinegar into the green beans and season with salt and pepper to taste. Transfer the green beans and garlic to the platter, scraping all the pan drippings and browned bits from the pan.
- Eat the chicken with the green beans, cloves of roasted garlic and a spoonful of the pan drippings. Optionally, if you'd like the chicken's skin to be more browned, return the chicken to the sheet pan and broil until golden.
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- Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
- In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
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- Add broth and cook, stirring occasionally, until asparagus are crisp-tender, about 3 to 5 minutes. Add oyster sauce and red pepper flakes; stir and cook until heated through, about 1 minute more. Remove from heat and serve immediately. Yields about 3/4 cup per serving.
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