Chicken with white beans and tomatoes

From Jan 2011’s Real Simple magazine.

2 15.5 oz. cans cannellini beans, rinsed
1 pint grape tomatoes
4 springs fresh thyme
4 sprigs fresh oregano, plus leaves for garnish
2 garlic cloves, smashed
1/4 tsp. crushed red pepper
2 tbsp oliv oil
kosher salt and black pepper to taste
8 bone in, skin-on chicken thighs (about 3 lbs)

Heat oven to 425 F. In a 9×13 inch baking dish, toss beans and tomatoes with thyme and oregano, garlic, red pepper, 1 tbsp of oil, 1/2 tsp of salt and 1/4 tsp. of black pepper.

Pat chicken dry and place on top of bean mixture, skin up. Rub with remaining tablespoon of oil, season with salt and pepper.

Roast until chicken is golden and cooked through, about 35-45 minutes. Sprinkle with oregano leaves.

One comment
  1. Okay, so this was really good! One criticism (and it’s personal taste, really) is that chicken thighs really annoy the heck out of me. Plus, I found that there was a lot of fat to trim off after cooking. Next time, I am going to try bone-in chicken breasts.

    The sauce was excellent. It was lovely sopped up in what was left of a loaf of italian bread I had bought over the weekend. I would highly recommend giving this one a try! It was a cinch to prepare and all in one pan, can’t be beat. 🙂

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