Oven Roasted Chicken with Potatoes and White Beans
Recipe from Two Peas and Their Pod
One-pan oven-roasted chicken with potatoes, white beans, and artichokes. Crispy, juicy chicken and tender vegetables make this an easy, flavorful weeknight or family dinner.
Servings: 4
Calories: 452kcal
Ingredients
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (14 oz) can quartered artichoke hearts, drained
- 8 oz Yukon gold potatoes, quartered
- 2 shallots, thinly sliced
- 6 garlic cloves, minced
- 3/4 cup chicken broth
- 1 large lemon, thinly sliced
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 6 bone-in skin-on chicken thighs,
- 2 tablespoons extra-virgin olive oil
- 4 to 6 sprigs fresh thyme
- For garnish: chopped fresh parsley and freshly grated Parmesan, optional
Instructions
- Preheat the oven to 425℉. Spray a 9×13 baking dish with nonstick cooking spray.
- In the pan, combine the beans, artichokes, potatoes, shallots, garlic, chicken broth, lemon slices, rosemary, salt, black pepper, and crushed red pepper flakes.
- Pat the chicken thighs dry with a paper towel and season both sides with salt and pepper.
- Nestle the chicken thighs, skin side up, into the pan around the beans, artichoke hearts, and potatoes. Drizzle the chicken with olive oil, then rub the oil into the chicken until it’s well coated. Top with fresh thyme sprigs.
- Transfer the pan to the oven and roast until the chicken is golden brown and cooked through, about 45 to 55 minutes. The internal temperature should reach 165°F. The potatoes should also be fork-tender. For extra crispy skin, you can broil for the final 2 minutes, watch closely.
- Let the chicken rest for 5 minutes, then garnish with parsley and freshly grated parmesan, if desired. Serve and enjoy.
Notes
- Pat chicken dry for crispier skin.
- Cut potatoes evenly for even roasting.
- Drain and rinse beans and artichokes to avoid excess moisture.
- Rub chicken with olive oil for golden, flavorful skin.
- Roast at 425°F for juicy chicken and tender vegetables.
- Let chicken rest 5 minutes before serving.
- How to Store: Keep leftovers in an airtight container in the fridge for 3–4 days.
Nutrition
Calories: 452kcal | Carbohydrates: 40g | Protein: 40g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 146mg | Sodium: 1061mg | Potassium: 1174mg | Fiber: 9g | Sugar: 3g | Vitamin A: 126IU | Vitamin C: 15mg | Calcium: 118mg | Iron: 5mg