Chicken Thighs with White Beans and Tomatoes

At the core of this hearty Tuscan-inspired chicken and white bean casserole lies the versatile cannellini bean, or white kidney bean. This nutrient-packed legume offers a boost of high protein and plenty of fiber, making it a staple in traditional Italian cooking for generations.

Simple, flavorful, and satisfying, this dish begins with two cans of beans and a pint of grape tomatoes. Toss in fresh herbs, garlic, and chicken thighs with skin on, and let the oven work its magic. As the chicken roasts, it creates a savory broth that envelops the beans. Facilissimo! (That's 'easy-peasy' in Italian.)

Ingredient Variations and Additions

Even with such a simple recipe, there are various ways to add your own twist.

• Swap the cannellini beans for canned chickpeas, great northern beans, or butter beans. For a more Latin-inspired option, try black beans and garnish with cilantro instead of oregano. A squeeze of lime juice to finish would also work beautifully.
• If you prefer chicken breasts, you can go that route. Choose skin-on, bone-in breasts and make sure to remove them as soon as they reach 165°F on an instant-read thermometer, as chicken breasts dry out faster than thighs. Begin checking at 30 minutes and continue checking every 5 to 10 minutes thereafter.
• Add more depth of flavor by tossing in some pitted olives and/or capers alongside the tomatoes.
• If fresh herbs are not available, dried thyme and oregano can be used with the beans. Use 1/2 tsp. of each or 1 tsp. of Italian seasoning as an alternative.
• Finish the dish with a burst of fresh lemon juice for an added zing.

Serving Ideas

The beauty of a one-pan meal like this is that it's already a complete meal on its own. However, while the chicken is baking, why not prepare a refreshing green salad with a simple homemade dressing? A little crusty bread would also be a welcome addition, perfect for soaking up the savory juices from the chicken and beans.

If you'd like to pair wine with this casual yet refined dish, a crisp, vibrant white wine would be a fantastic choice. Stick with Italian varieties like verdicchio, Lugana, pinot grigio, or prosecco. For red wine lovers, opt for a dolcetto or Barbera d'Asti. These lighter Italian reds pair beautifully with the chicken and beans.

Ingredients

• 2 15.5-ounce cans of cannellini beans, rinsed

• 1 pint of grape tomatoes

• 4 sprigs of fresh thyme

• 4 sprigs of fresh oregano, plus extra leaves for garnish

• 2 garlic cloves, smashed

• ¼ teaspoon of crushed red pepper

• 2 tablespoons of olive oil, divided

• 1 1/2 tsp. of kosher salt, divided

• 1/2 tsp. of freshly ground black pepper, divided

• 8 bone-in, skin-on chicken thighs (about 3 pounds total)

Directions

Preheat the oven and prepare the ingredients in the baking dish.

Preheat the oven to 425°F. In a 9 by 13-inch baking dish, combine the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

Place the chicken in the baking dish and season it.

Pat the chicken dry and arrange it on top of the bean mixture, skin-side up. Drizzle with the remaining tablespoon of oil, then season with the remaining 1 teaspoon of salt and ¼ teaspoon of black pepper.

Roast the chicken.

Roast the chicken until it turns golden and is fully cooked (reaching 165°F), about 35 to 45 minutes. Finish by sprinkling the chicken with oregano leaves.

Make Ahead and Storage

Although this dish is best enjoyed fresh, with the chicken at its crispiest, leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, use the oven or an air fryer for the best results.

Nutrition Facts (per serving)