Golden roast chicken & the dreamiest Dijon beans

With a super simple celery slaw to boot. A weeknight dinner you'll want on repeat.

Hi, friends. Is it spring yet? Some days it is, some days it isn’t. The sun sets later but here in LA the weather is cooler, and I feel like everyone is talking about this annoying seasonal limbo we’re in. Food wise I feel it, too. I’m one foot in the door to the new season, craving freshness and lightness and vibrancy, and one foot still firmly planted in winter and all the warming, comforting, snuggle up with a good meal and glass of wine vibes that it brings.

Which is why this week, I wanted to bring you a recipe that does both. It’s roast chicken, which is a dish that can’t be tied down to any one season, cooked over a bed of cannellini beans, carrots, and red onions — so dreamy and luscious — and served with a crisp celery slaw. It’s cozy but not too heavy, fresh but still warming, and a meal that basically cooks itself, so you can enjoy the last bits of winter/first glimpses of spring however you choose.

Tell me more

Roast chicken to me really is a perfect weeknight meal. It doesn’t take long to cook and is almost completely hands-off, save for seasoning the bird before it goes in. And once it’s done, you have something that makes even a mundane Monday feel a bit more luxe — plus, if your chicken is big enough, leftovers to eat throughout the week.

Cooking it on a bed of cannellinis turns humble canned beans into a rich, unctuous masterpiece, especially when we stir in some mustard at the end to cut through the richness and add some zing. And speaking of zing, the crunchy, refreshing celery slaw is the perfect counterpart, adding a touch of color to the plate and freshness to every bite.

It’s deceptively simple — really aside from chopping up some veggies and putting everything in the pan, it cooks itself — but so very good. An effortless, elegant meal that you’ll want to make on repeat.

TL;DR: How we’re elevating the everyday

Zhuzhing up roast chicken and beans to create a low-effort meal that feels fancy but is shockingly easy, and tastes just as gorgeous as it looks.

Before we begin

• I don’t truss (using kitchen twin to tie up the legs and wings) my roast chickens. I’ve mentioned this in past newsletters, but I just don’t think it makes a difference. If you prefer to truss your chickens, you totally can — as always, chef’s choice.

• If you have another type of bean in the pantry you’d like to use up, go right ahead. Chickpeas, kidney beans, black beans — I think they could all benefit from this cooking method.

• The celery slaw is a lighter take on my viral ranchy celery slaw and caesar celery slaw, because celery just continues to be a perfect pairing with chicken. The ingredients here are inspired by french grated carrot salad, or carottes râpées.

• We’re using two mustards for this meal; whole grain in the beans, and Dijon in the salad dressing. If you don’t want to buy two, go Dijon for both.

• Grab your instant-read meat thermometers for this one.

• If you’re looking for a wine pairing, I love Pinot Noir with this. My recco would be one from Burgundy because this dish just feels très français so why not. But as always, drink what you like.

The recipe

Serves: 4 generous servings

Cook time: Around an hour and 15 minutes, give or take depending on how big your chicken is