Chicken Thighs Recipe with White Beans and Capers
Flavorful chicken thighs combined with a few pantry ingredients for a simple and delicious weeknight dinner.
Servings: 4 people
Ingredients
- 2 15-oz cans white beans
- 2 teaspoons capers with brine
- 1 large lemon
- 2 Tablespoons olive oil
- 8 teaspoons Dijon mustard
- 2 teaspoons fine sea salt
- 1 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 6-8 large chicken thighs* (bone-in, skin-on, 3-4 pounds)
- few parsley sprigs for garnish
Instructions
- Preheat oven to 425 degrees F.
- Drain white beans and combine with capers. Spread bean mixture out in a 13" X 9" baking pan. Thinly slice lemon and remove seeds. Put lemon slices on top of beans.
- Combine olive oil, Dijon, salt, thyme, and pepper in a small bowl. Rub all over chicken thighs. Place chicken thighs on top of lemon slices, and nestled in slightly. Add 1/3 cup water to the pan.
- Roast chicken for 35 minutes, checking halfway through to make sure it's not burning. Cook until chicken reaches internal temperature of 165 degrees F.
- Transfer chicken and beans to a platter and garnish with parsley.
Notes
*If you prefer a vegetarian dish, substitute large 8 portobello mushrooms for chicken thighs and decrease cooking time to 20 minutes.