Chicken with White Beans & Tomatoes (serves 4)
2 15.5 oz cans cannellini beans, rinsed
1 pint grape tomatoes
4 sprigs fresh thyme (I use about 1/2-1 tsp. dried)
4 sprigs fresh oregano, plus leaves for garnish (I use about 1/2-1 tsp. dried)
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 (I use boneless-skinless chicken breasts or tenderloins)
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.
Recipe courtesy of realsimple.com
I’m serving mine along with green peas also. Coupons for rolls are available below!
Coupons.com Printable coupons available for this meal (click link to the side then select “foods” category): Contadina tomatoes if you aren’t using fresh produce (page 3)
Here’s a coupon for Pompeian olive oil (click here to print)
Wal Mart Printable coupons available for this meal (click here then select “foods” category): Bridgford rolls (page 1), Contadina tomatoes (page 3)