Chicken With White Beans and Tomatoes

Chicken With White Beans and Tomatoes
Sang An
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preparation
10
minutes
cooking
50
minutes
Serves 4

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
1/4
teaspoon
crushed red pepper
2
tablespoons
olive oil
kosher salt and black pepper
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.

 

Vanessa Seder
January 2011

Nutritional Information

  • Per Serving
  • Calories 624
  • 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
What does this mean? See Nutrition 101.

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