Baked Chicken and Tomatoes with Cannellini Beans
This easy one-dish meal goes straight from the oven to the table in less than an hour for a delicious dinner any night of the week.
Prep time: 15 min
Bake time: 40-50 min
Special tools: mortar and pestle or meat mallet
Difficulty rating: easy
2, 15 oz cans cannellini beans, drained and rinsed
2 T brown sugar
6 garlic cloves, crushed
1/2 pt ea yellow and red cherry tomatoes
6 fresh oregano sprigs
3 T chicken broth or water
pinch of salt
black pepper, freshly ground
4-6 bone-in, skin-on chicken thighs, approx. 2 lb
1 t kosher salt
1 t fennel seeds
2 T extra virgin olive oil
1 T lemon, zested
Preheat oven to 400 degrees. Place beans, brown sugar, garlic, tomatoes, oregano and broth or water in an ovenproof casserole dish. Combine well, season with a pinch of salt and a few turns of black pepper from grinder. Top with chicken, skin side up, spaced so that the thighs do not touch each other.
With a mortar and pestle, grind the kosher salt and fennel seeds together (alternately, place into a plastic bag and tap lightly with a meat mallet). Sprinkle over chicken and drizzle with olive oil. Bake 40-50 min until chicken reaches 165 degrees internal temperature. Sprinkle with lemon zest and serve with a green salad.