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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.
Served it with angel hair – even the 13 month old loved it! Will definitely make again (and will double the recipe as we had no leftovers!)
This was absolutely delicious!! Used bone in, skin on chicken breast and it came out perfectly, just added about 5 mins to the cooking time.
So glad to hear that!
Absolutely delicious! Love the burst of flavors and even my 6yr old devoured it. This will be in rotation! Thank you Alex!
So glad you liked it!
I really enjoyed this meal. I made a few tweaks based on what I had at home: beef broth instead of chicken and dried herbs. I’m not a fan of green olives so I used capers instead. My picky family also liked it so that’s a win!
So glad everyone enjoyed it!
Hi Alex! Making this tonight and don’t love olives (i know, I KNOW). Would you recommend omitting entirely or do you think I need to add something to compensate for the briny-ness?
Our whole family loved this, including my 16 month old boy! It was very easy to throw together on a week night, but had all of the yummy flavors that Alex’s recipes are known for. Alex- more recipes like this, please!!
So impressed that your son ate it too! Thanks for cooking along!
Love these easy yet delicious recipes. Can you use boneless, skinless chicken breast? Would cook times need to be adjusted?
Yes, definitely! It all depends on the size of your chicken breasts, but they’ll probably cook more quickly than the thighs. Just use a meat thermometer to make sure that the internal temperature reaches 165F!
Wow this is SO easy and delicious! Definitely will be making this weekly!
delicious!!! So easy!
Thanks Alex!
Yummy!!! Made this tonight. Did boneless skinless thighs bc that’s what I prefer, added a little more broth and then served over noodles. Was delicious and will make again for sure!! Thank you!
It works great with thighs too! So glad you loved it!