Rating: 4 stars
634 Ratings
  • 5 star values: 262
  • 4 star values: 163
  • 3 star values: 115
  • 2 star values: 66
  • 1 star values: 28

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.

Vanessa Seder

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Read the full recipe after the video.

Recipe Summary

hands-on:
10 mins
total:
50 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

624 calories; fat 35g; saturated fat 9g; cholesterol 168mg; sodium 808mg; protein 51g; carbohydrates 22g; sugars 2g; fiber 6g; iron 5mg; calcium 85mg.
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