One-Pan Roasted Chicken with Lemony White Beans
Gluten-Free, Dairy-Free
Servings: 4
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 9x13 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
Calories: 615kcal | Carbohydrates: 9g | Protein: 37g | Fat: 46g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 22g | Trans Fat: 0.2g | Cholesterol: 212mg | Sodium: 1602mg | Potassium: 600mg | Fiber: 3g | Sugar: 2g | Vitamin A: 340IU | Vitamin C: 17mg | Calcium: 73mg | Iron: 3mg