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Meat
Easy
4 Servings
Allergens 
No Allergens specified
2 Hours, 20 Minutes
Diets
When I was a newlywed, I lived on the bottom floor of an elevator-less building. I once needed to borrow an ingredient and went from floor to floor knocking by each American neighbor. No one was around and I ended up at Toby’s on the highest floor. Toby invited me in to catch my breath and I got to enjoy the refreshing cross-ventilation and the incredible panoramic view her apartment was lucky to have.
Then the smell of her dinner cooking hit me.
Yum! What was that? She bashfully told me it was really nothing, too simple to even talk about. I insisted, and she showed me her one-pan chicken and string beans with oil and garlic salt.
The next night, you can guess what I served for supper…
Here’s my version of Toby’s easy dinner that’s easy, versatile and delicious. I’m still glad I made that trek up to the top floor that day, because Toby’s chicken is a staple in our house.
1 (3-to-4-pound) whole chicken
1/3 cup Gefen Olive Oil
1 tablespoon Haddar Kosher Salt
2 tablespoons Gefen Garlic Powder
1/2 teaspoon cumin
1 pound fresh string beans, trimmed
1 pound mini red potatoes, halved
Preheat oven to 350 degrees Fahrenheit.
Combine oil and spices. Rub mixture on chicken. Place string beans and potatoes on the bottom of a roaster. Pour on rest of oil mixture and toss to combine. Place chicken on top of vegetables.
Cover and bake in preheated oven for two to three hours — chicken should appear crisp on the outside.
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