This recipe, from Real Simple, was particularly great because it is a super easy one-pot meal. I love one-pot meals because it frees me from having to not only come up with, but also make, a nutritious side dish. In this case, the Engineer and I have both become quite fond of cannellini beans; they happen to go quite well with tomatoes and garlic, so this was a hit. I used herbs from my garden, too, so it was particularly satisfying!
2 15.5-oz cans cannellini beans, rinsed
1 pint grape tomatoes
4 sprigs fresh thyme
4 sprigs fresh oregano, plus leaves for garnish
2 garlic cloves, smashed
¼ tsp crushed red pepper (I used Korean pepper)
2 Tbsp olive oil
½ cup dry white wine (entirely optional, I didn’t use it)
kosher salt and black pepper
8 bone-in, skin-on chicken thighs (about 3 lbs total)
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 Tbsp of the oil, white wine (if using), ½ tsp salt, and ¼ tsp black pepper.
Pat the chicken dry and place on top of the bean mixture, skin-side up. Rub with the remaining 1 Tbsp of oil; season with ½ tsp salt and ¼ sp black pepper.
Roast until the chicken is golden and cooked through, 35 to 45 minutes. Sprinkle with the oregano leaves.