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Photo Credit: Elizabeth Newman

Roasted Chicken Thighs With Cannellini Beans

Name: Tuscan Roasted Chicken Thighs And Cannellini Beans
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 6 bone-in, skin-on chicken thighs (about 2 ½ pounds); 2 ½ teaspoons kosher salt, divided; 3 tablespoons olive oil, divided; 1 tablespoon + 1 teaspoon Giadzy Tuscan Herb Blend, divided; 2 (15-ounce) cans cannellini beans, drained and rinsed; 3 shallots, peeled and quartered; 3 garlic cloves, smashed and peeled; 1/3 cup low-sodium chicken broth; 3 tablespoons lemon juice, from one lemon; Fresh parsley, chopped, for garnish

10 MINPrep Time

45 MINCook Time

4 to 6Servings

by Giada De Laurentiis

Photo Credit: Elizabeth Newman

In Tuscany, cannellini beans find themselves on just about every trattoria menu, whether they’re a supporting character or the star of a dish. Italians love them for their mild flavor and the texture they lend to dishes, but they’re also an inexpensive superfood - what’s not to love about that? Here, they take on the flavor of all the aromatic ingredients, and crisp up to delicious perfection from the rendered chicken juices. It’s a perfect all-in-one dinner.

Tuscan Roasted Chicken Thighs And Cannellini Beans

Rated 5.0 stars by 1 users

Servings

4

Prep Time

10 minutes

Cook Time

45 minutes

Ingredients

6 bone-in, skin-on chicken thighs (about 2 ½ pounds)
2 ½ teaspoons kosher salt, divided
3 tablespoons olive oil, divided

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1 tablespoon + 1 teaspoon Giadzy Tuscan Herb Blend, divided

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2 (15-ounce) cans cannellini beans, drained and rinsed
3 shallots, peeled and quartered
3 garlic cloves, smashed and peeled
1/3 cup low-sodium chicken broth
3 tablespoons lemon juice, from one lemon
Fresh parsley, chopped, for garnish

Instructions

Preheat the oven to 425°F. Pat the chicken thighs very dry with paper towels. Season all over with the 2 teaspoons of salt and sprinkle evenly with the tablespoon of Tuscan Herb Blend.
In a large ovenproof skillet or on a sheet pan, add the drained cannellini beans, shallots, and garlic. Season with ½ teaspoon of salt, 1 teaspoon of the Tuscan herb blend, 2 tablespoons olive oil, and add the 1/3 cup of chicken broth. Toss to coat. Nestle the chicken thighs skin-side up on the pan on top of the beans. Drizzle the chicken with the remaining 1 tablespoon of olive oil.
Roast for 45 to 50 minutes, until the chicken skin is deeply golden and crisp and the beans have absorbed some of the pan juices.
Remove from the oven. Give the entire dish a squeeze of fresh lemon juice from one whole lemon; roughly 3 tablespoons total. Let rest 5 minutes before serving. Sprinkle with parsley and serve straight from the pan.