Hands-On Time
10 Mins
Total Time
50 Mins
Serves 4

Fresh thyme and oregano infuse this dish with wonderful aromas and flavors. If you have leftovers, you can shred the meat and add to chicken broth for a delicious bean soup.

How to Make It

Step 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.

Step 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.

Step 3

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

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