One-Pan Roasted Chicken with Lemony White Beans

• porcje: 4 servings
• czas aktywny: 20 minutes
• całkowity czas: 1 hour 5 minutes

Składniki

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)

Wskazówki

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!

Wartości Odżywcze

• Kalorie: 615 kcal
• Tłuszcz Całkowity: 46 g
• Tłuszcz Nasycony: 11 g
• Tłuszcz Nienasycony: 31 g
• Tłuszcz Trans: 0.2 g
• Cholesterol: 212 mg
• Sód: 1602 mg
• Węglowodany Całkowite: 9 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 2 g
• Białko: 37 g