Description
A one-pan baked chicken dinner with creamy white beans, tomatoes, garlic, and fresh herbs. Simple, nourishing, and full of flavor.
Ingredients
2 (15-ounce) cans white beans, rinsed and drained
1 pint grape tomatoes
8–10 garlic cloves, peeled and lightly smashed
4 sprigs fresh thyme
4 sprigs fresh oregano
2 tablespoons extra-virgin olive oil, divided
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/4 teaspoon red pepper flakes
6 boneless, skinless chicken thighs
Instructions
1. Preheat oven to 425°F.
2. Combine white beans, tomatoes, garlic, thyme, oregano, 1 tablespoon olive oil, half the salt, half the pepper, and red pepper flakes in a 9×13-inch pan. Toss and spread evenly.
3. Place chicken thighs on top. Pat dry, rub with remaining olive oil, and season with remaining salt and pepper.
4. Roast for 40–45 minutes until chicken is cooked through and lightly golden.
5. Rest for 5–10 minutes before serving.
Notes
This dish reheats well and can be stored in the refrigerator for up to three days. Add vegetables like fennel or zucchini if desired.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: One-Pot & Easy Meals
- Method: Roasting
- Cuisine: American