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Chicken with White Beans & Tomatoes

Posted by Debbie Perez on


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

¼ teaspoon crushed red pepper

2 tablespoons olive oil

kosher salt and black pepper

8 bone-in, skin-on chicken thighs (about 3 pounds’ total)


  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.

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