Adapted from a recipe by Josh Viertel, from the Slow Food $5 Challenge series.
Josh Viertel is the former president of Slow Food USA. He is working to create a world in which all people can eat food that is good for them, good for the people who grow it and good for the planet.
“We will come to see that preserving a food tradition, renewing a rare breed, and even just sharing a meal together can all be profound political acts — and that, in the end, good protest can start with a pot of good pasta.” Josh Viertel
- 1–2 x Chicken Breast
- 3/4 cup sage leaves
- 4–5 medium-sized potatoes
- Salt and pepper
- Olive oil
- Melted butter
- 1 lb Green Beans
- Loosen the skin from the breasts and slide sage leaves (one leaf thick) between skin and meat. Reserve some sage for later. Heavily season the entire bird with salt and black pepper, then refrigerate it uncovered for 1-3 days. It will dry out a bit. That’s good. Keep it on a rack, so it has good circulation around it.
- Preheat the oven to 400 degrees. Cut potatoes into 1-inch cubes, coat them with a few tablespoons of olive oil and butter, and layer them around the edge of a large pre-heated cast iron sklllet (or roasting pan). Roast for 15 minutes, stir the potatoes and toss in the remaining sage leaves.
- Continue roasting for 15 minutes then add the chicken breasts to the pan to roast for another 15-20 minutes or so, til cooked through but still moist.
- While the chicken is cooking put your topped and tailed green beans into a steamer insert, and steam for about 10 minutes, ready to serve with butter and salt.
- Serve the chicken and green beans with the potatoes and possibly a salad made with whatever’s in season (green stuff in cool weather; tomatoes in warm weather),