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