Chicken with White Beans and Tomatoes

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  • 2 – 15 ½ ounce cans cannellini beans, rinsedChicken with White Beans and Tomatoes
  • 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)
  • ½ cup dry white wine (optional)


Preheat oven to 425⁰ F.

  1. In a 9 x 13 inch baking dish, toss the beans and tomatoes with thyme, oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper. (This step is optional, but for a richer flavor, add ½ cup dry white wine to this bean and tomato mixture)
  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. Place into preheated oven and roast until the chicken is golden and cooked through, 35 to 40 minutes.
  4. Sprinkle with the oregano leaves.

Serve with warm crusty bread.

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