Chicken with White Beans & Tomatoes

Chicken with White Beans & Tomatoes
This is a simple weeknight meal and an easy way to introduce pulses to the "carnivores" in your life.
Recipe type: Main, Chicken, Pulses/Legumes, Gluten-Free
Makes: 4
  • 1 can (19 oz/540 mL) cannellini (white kidney) or navy beans, drained and rinsed
  • 1 pint grape tomatoes
  • 4-6 sprigs fresh thyme
  • 4 sprigs fresh oregano, plus leaves for garnish
  • 3 cloves garlic, smashed
  • ¼ tsp (1 mL) cumin
  • 2 tbsp (30 mL) olive oil, divided
  • 4 chicken thighs, legs or breasts (preferably bone-in, skin-on, but boneless, skinless would work too – cooking times may need to be adjusted)
  1. Heat oven to 425°F. In a large baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, cumin, 1 tablespoon (15 mL) of oil and add salt and pepper to taste.
  2. Pat the chicken dry and place on top of the bean mixture (skin side up if you have bought the chicken skin-on). Rub with the remaining tablespoon of oil and add salt and pepper to taste.
  3. Roast until the chicken is golden and cooked through (a thermometer inserted into the thickest part of the chicken reads 70˚C/160˚F), about 35-45 minutes. Let rest for 5-10 minutes and garnish with oregano leaves before serving.


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