Chicken With White Beans and Tomatoes


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.

Hands On Time:
10 mins
Total Time:
50 mins
4 serves


  • 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

  • kosher salt and black pepper

  • 8 bone-in, skin-on chicken thighs (about 3 pounds total)


  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.

  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.

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

Nutrition Facts (per serving)

624 Calories
35g Fat
22g Carbs
51g Protein
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.

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