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W.H. Smith Wines

Chicken with White Beans and Tomatoes

Chicken with White Beans and Tomatoes
Recipe Date:
February 12, 2013
Serving Size:
Cook Time:
Imperial (US)
  • 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 tsp crushed red pepper
  • 2 tbsps olive oil
  • Kosher salt and freshly ground black pepper
  • 8 bone-in, skin-on chicken thighs (about 3 pounds total)

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, 1⁄2 teaspoon salt, and 1⁄4 teaspoon black pepper.

Pat the chicken dry and place on top of the bean mixture, skin-side up. Rub with the remaining tablespoon of oil; season with 1⁄2 teaspoon salt and 1⁄4 teaspoon black pepper.

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