Mediterranean Herb-Roasted Chicken and White Bean Bake
25min
1h
4
560
Chef's Note
This Mediterranean twist on a bean bake features crispy-skinned chicken thighs that render their flavorful fat into the dish as they cook. For the best flavor, use high-quality olive oil and fresh herbs. If you prefer a lighter version, you can use boneless, skinless chicken breasts, but reduce the cooking time accordingly. The dish can be prepared up to the baking stage a day ahead and refrigerated - just add 10 minutes to the baking time if cooking from cold.
Tags
Ingredients
2 pounds bone-in, skin-on chicken thighs
3 tablespoons olive oil
1 whole lemon
1 medium, diced yellow onion
2 medium, diced carrots
2 diced celery stalks
5 cloves, minced garlic
2 sprigs fresh rosemary
4 sprigs fresh thyme
1 whole bay leaf
2 15-oz cans, drained and rinsed cannellini beans
1 pint, halved cherry tomatoes
1 cup chicken broth
1/2 cup dry white wine
1 teaspoon dried oregano
3/4 cup panko breadcrumbs
1/2 cup, crumbled feta cheese
1/3 cup, chopped fresh parsley
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon (optional) red pepper flakes
1/3 cup, pitted and halved kalamata olives
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Pat chicken thighs dry with paper towels. Season generously with salt and pepper on both sides.
- 3
Heat 2 tablespoons of olive oil in a large oven-safe Dutch oven over medium-high heat. Working in batches if necessary, place chicken skin-side down and cook for 5-7 minutes until skin is golden and crispy. Flip and cook for another 3 minutes. Transfer to a plate.
- 4
In the same pot, add the remaining 1 tablespoon of olive oil. Add diced onion, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
- 5
Add minced garlic, dried oregano, and red pepper flakes (if using). Cook for 1 minute until fragrant.
- 6
Pour in white wine, scraping the bottom of the pot to release any browned bits. Simmer for 2 minutes until slightly reduced.
- 7
Add the drained and rinsed cannellini beans, halved cherry tomatoes, and chicken broth. Stir to combine.
- 8
Tie the rosemary and thyme sprigs together with kitchen twine and add to the pot along with the bay leaf. Zest the lemon over the mixture, then cut the lemon in half and squeeze the juice from one half into the pot.
- 9
Nestle the browned chicken thighs on top of the bean mixture, skin-side up. Add the kalamata olives scattered around the chicken.
- 10
Cover and transfer to the preheated oven. Bake for 25 minutes.
- 11
Meanwhile, in a small bowl, combine panko breadcrumbs, feta cheese, and 2 tablespoons of the chopped parsley.
- 12
After 25 minutes, remove the pot from the oven. Discard the herb bundle and bay leaf. Sprinkle the breadcrumb and feta mixture over the chicken and beans.
- 13
Return to the oven, uncovered, and bake for an additional 15-20 minutes until the chicken is completely cooked through (internal temperature of 165°F) and the topping is golden brown.
- 14
Remove from oven and let stand for 5 minutes. Garnish with the remaining chopped parsley and serve with lemon wedges from the remaining lemon half.
Nutrition Information (per serving)
560
38g
42g
26g
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