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On the nights when you don’t have the energy to cook dinner but still want to put a homemade meal on the table, make this One-Pan Roasted Chicken with Lemony White Beans.
Pardon my language, but this is a stupid-easy dinner. All you need to do is dump everything in one baking dish and let the oven do the work. And yet, it looks and tastes so impressive! You could just as easily serve this for a weekend dinner party entrée with a crisp white wine and some crusty bread for sopping up all of those leftover juices.
The base of this dish consists of canned white beans, garlic, shallots, olives, and lemons. It gets some brightness from fresh oregano and fresh basil, which add a pop of green color that complements the olives. It’s so pretty to look at, and it tastes even better.
Watch as this chicken recipe quickly becomes part of your weekly meal rotation!
Ingredients:
- Cannellini Beans
- Shallots
- Garlic Cloves
- Pitted Castelvetrano Olives
- White Wine
- Lemon
- Fresh Oregano
- Kosher Salt
- Freshly Ground Black Pepper
- Crushed Red Pepper Flakes
- Bone-In, Skin-On Chicken Thighs
- Extra-Virgin Olive Oil
- Fresh Basil
Step-by-Step:
step one: preheat the oven
Preheat the oven to 425℉.
step two: add the ingredients to a baking dish
In a 9×13 baking dish, combine the cannellini beans, shallots, garlic cloves, olives, white wine, lemon, oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper flakes. Toss until well combined and spread into an even layer.
step three: season the chicken
Pat the chicken thighs dry with a paper towel. Drizzle with olive oil and rub the oil into the chicken so that it is well coated. Nestle the chicken thighs, skin side up, into the beans. Season the skin evenly with the remaining 1 teaspoon salt and 1/2 teaspoon black pepper.
step four: bake
Transfer to the oven and bake until the chicken is cooked through and golden brown, 45 to 50 minutes.
step five: garnish and serve
Let cool for 5 to 8 minutes, then garnish with fresh basil, serve, and enjoy!
Recipe fAQs:
Any type of canned white bean will work here such as great northern beans, navy beans, or pinto beans.
You can easily swap in low-sodium chicken broth in place of the white wine!
You can assemble the bean mixture (beans, shallots, garlic, olives, wine, lemon, oregano, and seasonings) up to 1 day in advance. Cover and refrigerate until ready to bake. For the crispiest skin, pat the chicken dry, season, and add it just before roasting.
If you’d like to assemble the entire dish ahead of time, that works too — just note the chicken skin may not crisp up quite as much. Add a few extra minutes to the bake time if going straight from the fridge.
I hope your family devours this One-Pan Roasted Chicken with Lemony White Beans just like mine does! Comment below and let me know what you think!
Looking for more WHITE BEAN recipes? try these!
Roast Fish with White Beans and Calabrian Chiles
Sausage, Fennel, and White Bean Soup
Easy Broiled Salmon over Herby White Beans and Kale
One-Pan Roasted Chicken with Lemony White Beans
Ingredients
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 2 shallots, thinly sliced
- 6 garlic cloves, smashed
- 1/2 cup pitted Castelvetrano olives, torn in half
- 1/2 cup dry white wine (or chicken broth)
- 1 large lemon, zested, then thinly sliced, seeds removed
- 1 tablespoon chopped fresh oregano leaves
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1/2 teaspoon crushed red pepper flakes
- 6 to 8 bone-in, skin-on chicken thighs
- 2 tablespoons extra-virgin olive oil
- Fresh basil leaves, for serving
Instructions
- Preheat the oven to 425℉.
- In a 9×13 baking dish, combine the cannellini beans, shallots, garlic cloves, olives, white wine, lemon, oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper flakes. Toss until well combined and spread into an even layer.
- Pat the chicken thighs dry with a paper towel. Drizzle with olive oil and rub the oil into the chicken so that it is well coated. Nestle the chicken thighs, skin side up, into the beans. Season the skin with the remaining 1 teaspoon salt and 1/2 teaspoon black pepper.
- Transfer to the oven and bake until the chicken is cooked through and golden brown, 45 to 50 minutes.
- Let cool for 5 to 8 minutes, then garnish with fresh basil, serve, and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
Hello
This looks delicious. I do not like olives or their juice. Can I just omit or should I substitute something else ( such as capers) ?
You can just omit them! You may need to add a little more salt to the bean mixture to flavor it appropriately.
Alex, this was so good! My husband took one bite and asked if it was your recipe. You never disappoint!!!
Love to hear it, Erin!!
Delicious & so simple!! Easily met all of our varying dietary needs. Even my toddler enjoyed it!
love to hear it!!!
I’ve probably made this a dozen times now, and it never disappoints. Sometimes I add an extra can of beans, once I added some fresh fennel (excellent!), and I’ve served it several times over whole wheat orzo for the extra carbs on long-run days. Such a nourishing, versatile dish that is perfect for a busy weeknight or a slow Sunday. Thank you for adding this to my family’s rolodex!
This is so nice to hear!
I made this last night for dinner, and I loved the one-pot option, and the flavor cannot be beat. I think next time we will use 3 cans of beans, more fiber, and my husband loves beans. I probably did more olives, love the olives. The skin on the chicken was so crispy, and it was just delicious. We will add this to our rotation for sure. Added a veg on the side, and it was a easy, and yummy meal.