Chicken With White Beans and Tomatoes | Real Simple Recipes

Serves 4| Hands-On Time: 10m | Total Time: 50m

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)

Directions

1. 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.
2. 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.
3. Roast until the chicken is golden and cooked through, 35 to 45 minutes. Sprinkle with the oregano leaves.

By Vanessa Seder, January 2011

Chicken With White Beans and Tomatoes | Real Simple Recipes