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Prep
Difficulty
Medium
Time
Estimate
45 mins
Start by roasting the chicken on the bottom shelf in the oven. Flour the onions and place on the top rack. Trim the green beans. Make the mushroom sauce. Toss with the green beans and place in the oven when the onions are done. Then whip up the creamed corn. Place the corn into the oven next to the green beans.
Serve.
With the bones intact and the skin on, your meat is destined to be more moist and flavorful than its skinless counterparts. Chicken breasts or thighs are easy to toss in the oven and they roast faster than a whole chicken. Also, if you only want a couple of servings for dinner this is the best option to avoid too much leftover chicken.
If you do not like the skin, remove it after you have cooked it. The skin will not add fat to the bird, but rather keeps it moist— which is critical for taste & enjoyment.
This is my version of the classic out of a can Green Bean Casserole. Making the mushroom sauce and crispy onions is easier then it seems and by far tastier with less sodium and additives. Green beans are not necessarily in season in the fall, but frozen green beans work well if you are unable to find ones gorgeous and fresh for this Thanksgiving essential.
A traditional Autumn dish even though corn is typically done growing for the season. Fortunately, frozen corn loved up with some heavy cream works well for this simple starchy side.
