Here’s a good idea for a healthy dinner! If you like chicken, you can’t make a mistake with this recipe! Fresh thyme and oregano also infuse this dish with wonderful aromas and flavors.
215.5-ounce cans cannellini beans, rinsed
1pint grape tomatoes
4sprigs fresh thyme
4sprigs fresh oregano, plus leaves for garnish
2garlic cloves, smashed
1/4teaspoon crushed red pepper
2tablespoons olive oil
kosher salt and black pepper
8 bone-in, skin-on chicken thighs (about 3 pounds total)
Original recipe makes 4 Servings
Ready in 50 minutes
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.