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Chicken Thighs With White Beans and Tomatoes
4.3 (544 reviews)
This one-pan, Tuscan-style chicken with white beans casserole is easy to make and even easier to clean up after. Only its flavors are complex.
Total Time50
Servings6
624
Caloriesper servingNutrition Information
624
Calories
35 g
Fat
22 g
Carbs
51 g
Protein
Fiber
2 g
Sugar
Ingredients
- 2 15.5-ounce cans cannellini beans, rinsed
- 1 pint grape tomatoes
- 4 sprigs fresh thyme
- 4 sprigs fresh oregano, plus leaves for garnish
- 2 garlic cloves, smashed
- 0.25 teaspoon crushed red pepper
- 2 tablespoons olive oil
- kosher salt and black pepper
- black pepper
- 8 bone-in, skin-on chicken thighs (about 3 pounds total)
Instructions
- 1Preheat the oven and add ingredients to the baking dish. Heat oven to 425°F. In a 9 by 13-inch baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon oil, 1/2 tsp. salt, and 1/4 teaspoon black pepper.
- 2Place chicken in the dish and season it. Pat the chicken dry and place it on top of the bean mixture, skin-side up. Rub with the remaining tablespoon of oil, and then season with remaining 1 teaspoon salt and ¼ teaspoon black pepper.
- 3Roast the chicken. Roast until the chicken is golden and cooked through (165°F), 35 to 45 minutes. Sprinkle with the oregano leaves.