Roast Chicken with Fava Beans
Recipe GLPRaddd9afc811823
A rustic one-pan main course featuring a golden roasted whole chicken served alongside tender fava beans in a light white wine sauce. Fresh thyme and garlic infuse the dish with aromatic Mediterranean flavors, creating a satisfying and wholesome meal.
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Ingredients
1 whole chicken, about 4 pounds, brought to room temperature
1 tablespoon extra-virgin olive oil
Coarse salt to taste
Ground black pepper to taste
6 cloves garlic, unpeeled
3 pounds fresh fava beans, shelled
1/4 cup dry white wine
2 teaspoons fresh thyme leaves
Directions
Preheat your oven to 425°F. Pat the chicken dry with paper towels and season the cavity and exterior generously with salt and pepper.
Rub the chicken all over with the olive oil, then place it breast-side up in a large roasting pan. Scatter the unpeeled garlic cloves around the bird.
Roast the chicken for 50 to 60 minutes, until the thickest part of the thigh reaches an internal temperature of 165°F when tested with a meat thermometer.
While the chicken roasts, bring a large pot of salted water to a boil. Add the shelled fava beans and cook for 4 to 5 minutes until just tender. Drain and set aside.
When the chicken is done, transfer it to a cutting board and tent loosely with foil to keep warm. Place the roasting pan on the stovetop over medium heat.
Pour the white wine into the hot pan and scrape up any browned bits from the bottom with a wooden spoon, stirring for about 1 minute.
Add the cooked fava beans and fresh thyme to the pan, stirring gently to combine. Warm through for 2 to 3 minutes, then taste and adjust seasoning with salt and pepper as needed.
Carve the chicken into portions and arrange on a serving platter. Pour the fava bean mixture and pan juices over and around the chicken, then serve immediately.
