Chicken With White Beans and Tomatoes

chicken--beans-tomatoes
Photo by Sang An
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 624 calories
    • Fat 35 g
    • Sat Fat 9 g
    • Cholesterol 168 mg
    • Sodium 808 mg
    • Protein 51 g
    • Carbohydrate 22 g
    • Sugar 2 g
    • Fiber 6 g
    • Iron 5 mg
    • Calcium 85 mg

Ingredients

  1. Check 215.5-ounce cans cannellini beans, rinsed
  2. Check 1pint grape tomatoes
  3. Check 4 sprigs fresh thyme
  4. Check 4 sprigs fresh oregano, plus leaves for garnish
  5. Check 2 garlic cloves, smashed
  6. Check 1/4teaspoon crushed red pepper
  7. Check 2tablespoons olive oil
  8. Check kosher salt and black pepper
  9. Check 8 bone-in, skin-on chicken thighs (about 3 pounds total)

Directions

  1. Heat oven to 425° F. In a 9-by-13-inch (or some other large) baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
  2. Pat the chicken dry and place on top of the bean mixture, skin-side up. Rub with the remaining tablespoon of oil; season with ½ teaspoon salt and ¼ teaspoon black pepper.
  3. Roast until the chicken is golden and cooked through, 35 to 45 minutes. Sprinkle with the oregano leaves.