Recipes To Make
One-Pan Roasted Chicken with Lemony White Beans
4 servings
분량20 minutes
활동 시간1 hour 5 minutes
총 시간재료
2 (15-ounce) cans cannellini beans, (drained and rinsed)
2 shallots, (thinly sliced)
6 garlic cloves, (smashed)
1/2 cup pitted Castelvetrano olives, (torn in half)
1/2 cup dry white wine (or chicken broth)
1 large lemon, (zested, then thinly sliced, seeds removed)
1 tablespoon chopped fresh oregano leaves
2 teaspoons kosher salt, (divided)
1 teaspoon freshly ground black pepper, (divided)
1/2 teaspoon crushed red pepper flakes
6 to 8 bone-in, skin-on chicken thighs
2 tablespoons extra-virgin olive oil
Fresh basil leaves, (for serving)
방향
Preheat the oven to 425℉.
In a 9x13 baking dish, combine the cannellini beans, shallots, garlic cloves, olives, white wine, lemon, oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper flakes. Toss until well combined and spread into an even layer.
Pat the chicken thighs dry with a paper towel. Drizzle with olive oil and rub the oil into the chicken so that it is well coated. Nestle the chicken thighs, skin side up, into the beans. Season the skin with the remaining 1 teaspoon salt and 1/2 teaspoon black pepper.
Transfer to the oven and bake until the chicken is cooked through and golden brown, 45 to 50 minutes.
Let cool for 5 to 8 minutes, then garnish with fresh basil, serve, and enjoy!
영양 정보
1회 제공량
-
칼로리
615 kcal
지방 전체
46 g
포화 지방
11 g
불포화 지방
31 g
트랜스 지방
0.2 g
콜레스테롤
212 mg
나트륨
1602 mg
탄수화물 전체
9 g
식이섬유
3 g
총 당류
2 g
단백질
37 g
4 servings
분량20 minutes
활동 시간1 hour 5 minutes
총 시간