Infused with the aromatic flavors of fresh thyme and oregano, this simple yet hearty one-pan dish is a staple of Tuscan cuisine. Created by Vanessa Seder, a renowned cookbook author and culinary expert, this dish features the humble cannellini bean—known for its high protein and fiber content—paired with juicy chicken thighs and grape tomatoes. With its rich and complex flavors, this dish comes together effortlessly in the oven, creating a luscious broth as it bakes.
Start with two cans of cannellini beans and a pint of grape tomatoes. Mix with fresh herbs, garlic, and chicken thighs, and let the oven handle the rest. As the chicken roasts, its skin becomes golden and crispy while the beans absorb the savory juices. Serve with some crusty bread to soak up every bit of the flavorful sauce.
While the chicken bakes, consider preparing a green salad with a simple homemade dressing to complement the meal. A crisp Italian white wine, such as verdicchio or prosecco, pairs excellently with this dish. If you prefer red, opt for a light Dolcetto or Barbera d’Asti.
For this recipe, you’ll need: 2 cans of cannellini beans, a pint of grape tomatoes, fresh thyme, fresh oregano, smashed garlic cloves, crushed red pepper, olive oil, kosher salt, black pepper, and chicken thighs.
Preheat your oven to 425°F. In a 9×13-inch baking dish, toss the beans and tomatoes with thyme, oregano, garlic, red pepper, and a tablespoon of oil. Place the seasoned chicken thighs on top and roast until golden and cooked through.
If the chicken needs extra browning after roasting, place it under the broiler for a few minutes. Enjoy this dish fresh, but leftovers can be stored in the refrigerator for up to three days and reheated for a delicious meal the next day.
Delicious One-Pan Chicken with Beans and Tomatoes
