Chicken Cannellini

After a long day at work, this is a simple and homey meal packed with flavor. Serve the chicken with a crusty French bread for sauce soakage. This meal may be easy, but you could easily serve it at a casual dinner party with a tossed green salad.

Roasted Chicken Thighs with Cannellini Beans and Grape Tomatoes

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By Mrs. Kossenfloffer Serves: 4-6
Prep Time: 15 minutes Cooking Time: 1 hour

This is a low maintenance meal, but it is still packed with flavor thanks to the lemon and garlic and thyme. I swear, I would marry my sheetpans.


  • 8 chicken thighs, skin on, bone in
  • 2 15 ounce cans of cannellini beans, rinsed and drained
  • 1 pint grape tomatoes
  • 7-8 garlic cloves, peeled
  • 1 lemon, sliced
  • 5-6 sprigs fresh thyme
  • Olive oil
  • kosher salt and freshly ground pepper



Preheat the oven to 425 degrees.


Place the cannellini beans and the grape tomatoes and garlic on a rimmed baking sheet. I recommend lining the sheet pan with parchment paper. It prevents sticking and makes clean up faster. Scatter the lemon slices and the thyme over the beans.


Sprinkle the under side of the chicken pieces with salt and pepper. Then nestle the chicken skin side up on top of the beans. Drizzle olive oil over the chicken and the beans. Run the oil on the chicken so it is all coated. Sprinkle the whole shebang with salt and pepper.


Pop in the oven and cook for 45 minutes to an hour.


You can garnish the dish with a few uncooked lemon slices and sprigs of thyme. So either save a few slices of lemons, or just buy two lemons. And if you don't have a lemon, it wouldn't be the end of the world. You could make this with chicken breasts but they cook a lot faster than the thighs.

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