Chicken With White Beans and Tomatoes

Sang An

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Serves 4| Hands-On Time: 10m | Total Time: 50m

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

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

By Vanessa Seder, January 2011

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 624

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

What does this mean? See Nutrition 101.

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Quick Tip

For even richer flavor, add 1⁄2 cup dry white wine to the bean and tomato mixture before cooking. Serve the dish with country bread to soak up the delicious sauce.