Food Recipes Chicken Thighs With White Beans and Tomatoes 3.9 (635) 23 Reviews Fresh thyme and oregano infuse this Old World dish with aroma and flavor. By Vanessa Seder Vanessa Seder Instagram Website Vanessa Seder is a cookbook author, recipe developer, food stylist, and culinary instructor with nearly two decades of experience in the culinary industry. Vanessa is the author of two award-winning cookbooks, Secret Sauces (Kyle Books, 2017), a modern sauce cookbook, and Eat Cool (Rizzoli Books, 2021), a guidebook and collection of recipes for eating and cooking in hot weather. Eat Cool received the Readable Feast's 2021 Excellence in Aesthetic Achievement Award. Vanessa is a graduate of the Institute of Culinary Education Culinary Arts Program in New York City (2004) and completed her externship at the Good Housekeeping Test Kitchen. Real Simple's Editorial Guidelines Updated on April 16, 2023 Print Rate It Share Share Tweet Pin Email Hands On Time: 10 mins Total Time: 50 mins Yield: 4 serves Jump to Nutrition Facts At the heart of this rustic Tuscan-inspired chicken and white bean casserole is the humble cannellini bean, also known as a white kidney bean, Italian kidney bean, and northern bean. Whatever you call it, this legume packs a nutritional punch by contributing high protein and lots of fiber without overloading your dish with calories. No wonder it's been a staple of Middle Eastern and Italian cuisine for centuries. Simple, rich in flavor, hearty, and filling—this dish starts with two cans of cannellini beans and a pint of grape tomatoes. Add fresh herbs, spices, and skin-on chicken thighs, and then let the oven create a luscious broth while the chicken roasts. Facilissimo! (That's easy-peasy in Italian.) Consider doubling this recipe so you'll have enough left over for tomorrow's lunch. Just shred the chicken thighs and add broth for a delicious chicken-flavored white bean soup. 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 ¼ teaspoon crushed red pepper 2 tablespoons olive oil, divided 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 baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon black pepper. 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 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. Sang An Rate it Print Nutrition Facts (per serving) 624 Calories 35g Fat 22g Carbs 51g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 624 % Daily Value * Total Fat 35g 45% Saturated Fat 9g 45% Cholesterol 168mg 56% Sodium 808mg 35% Total Carbohydrate 22g 8% Total Sugars 2g Protein 51g Calcium 85mg 7% Iron 5mg 28% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.