Oven Roasted Chicken with White Beans and Sundried Tomatoes (Edit recipe)

This is one of the many dishes that I come up with as I’m cooking. I had an open can of white beans and some chicken thighs that needed to be used and that’s where this dish comes in. Chicken thighs (bone in, skin on) in my opinion are superior to chicken breast. They are more forgiving, have more taste and are cheap. They are great for a quick weeknight one-pan dinner like this roasted chicken with white beans, sundried tomatoes, lemon, onion, lots of garlic and herbs. it's so simple to put together and cleanup is a breeze.

20 minutes

40 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	1
Fat:	0 g
Carbohydrates:	0 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	0 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Inspired with a Twist

View original recipe

Serves: 4

Ingredients

skin on Chicken Thigh
White Beans, canned
Sun Dried Tomatoes
Onion, sliced thinly
7 cloves Garlic, chopped
fresh Rosemary, chopped
fresh Thyme, chopped
2 whole Bay Leaf
Chicken Broth
Red Pepper Flakes
Smoked Paprika
2 whole Lemon, zested and juiced
Salt and Pepper
Fresh Herbs
Parmesan Cheese, shaved, for serving
Bread, sliced thick, for serving

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 400. Season the chicken with S+P, smoked paprika, olive oil, lemon juice + zest and red pepper flakes. Let it marinade for 10-15 minutes at room temperature.
Heat an oven safe pan on medium with olive oil and cook the chicken for about 3-5 min just to brown it then transfer it to the oven to finish cooking.
Remove the chicken from the skillet, place the skillet back on the stove on medium and add some more olive oil to the pan. Stir in the garlic, red pepper flakes, chopped herbs, bay leaf, sundried tomatoes and lemon zest. Cook until fragrant then add the onions and continue cooking until they are semi translucent. this should all take about 5-7 minutes.
Add the can of white beans (with the water from the can) along with lemon juice and season with S+P. Turn the heat to low and let it simmer for 10-15 minutes. After the beans are cooked. Add the chicken back to the pan and put it in the oven for 5-10 minutes just to crisp up the chicken again.
Remove from the oven and add the chopped basil on top with parmesan shavings.
Serve with bread and enjoy!