Makes 4 servings
Ready In: 50 minutes

Ingredients:

  • 2 15.5-ounce cans cannellini beans, rinsed
  • 1 pint grape tomatoes
  • 4 sprigs fresh thyme
  • 4 sprigs fresh oregano, plus leaves for garnish
  • 2 garlic cloves, smashed
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons olive oil
  • kosher salt and black pepper
  • 8 bone-in, skin-on chicken thighs (about 3 pounds total)

Instructions:

  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.
  3. Rub with the remaining tablespoon of oil; season with ½ teaspoon salt and ¼ teaspoon black pepper.
  4. Roast until the chicken is golden and cooked through, 35 to 45 minutes. Sprinkle with the oregano leaves.

Source: realsimple.com