Chicken With White Beans and Tomatoes

By bjlazyl

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
• 1/4 teaspoon crushed red pepper
• 2 tablespoons olive oil
• kosher salt and black pepper
• 8 bone-in, skin-on chicken thighs (about 3 pounds total)

Details

Servings 4
Preparation time 10mins
Cooking time 50mins
Adapted from realsimple.com

Preparation

Step 1

Directions

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.

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.

add i/2 cup dry white wine to beans and tomatoes for more richness and fresh spinach

use breasts and brown lightly first