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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken With White Beans and Tomatoes Recipe

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This recipe for Chicken With White Beans and Tomatoes is from Brush And Floss Dental Center's Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 15.5-ounce cans cannellini beans, rinsed
1pint grape tomatoes
4 sprigs fresh thyme
4 sprigs fresh oregano, plus leaves for garnish
2 garlic cloves, smashed
1/4teaspoon crushed red pepper
2tablespoons olive oil
kosher salt and black pepper
8 bone-in, skin-on chicken thighs (about 3 pounds total)
Directions:
Directions:
1. Heat oven to 425° F. In a 9-by-13-inch (or some other large) baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper.

2. Pat the chicken dry and place on top of the bean mixture, skin-side up. Rub with the remaining tablespoon of oil; season with ½ teaspoon salt and ¼ teaspoon black pepper.

3. Roast until the chicken is golden and cooked through, 35 to 45 minutes. Sprinkle with the oregano leaves.

 

 

 

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