On that note, check out this recipe from Real Simple Magazine that I made last night. This is going into rotation - quick and simple, my little guy and my hubby both loved it. The flavor combination was amazing! I used skin-on chicken breasts (Trader Joe's) rather than thighs, then pulled the skin off and carved the breast meat - it was so juicy and tender! I substituted dried herbs that I had on hand and added some chopped spinach to the bean mixture, as well. Here is the link to the recipe and the recipe is also below! http://tinyurl.com/36l7ovj
Chicken with White Beans and Tomatoes
Serves 4| Hands-On Time: 10m | Total Time: 50m
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)
Directions
- 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.
- 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.
- Roast until the chicken is golden and cooked through, 35 to 45 minutes. Sprinkle with the oregano leaves.
Hi Christina! I'm so excited to follow along with your blog this year. I was sorry to hear about Ben's food issues, but hopefully in time he'll outgrow some of them. Jason & I are working to avoid wheat, so I'll be very excited to try some of your recipes, starting with this one!!
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