Fresh thyme and oregano infuse this rustic one-pan dish with aroma and flavor.
Whatever you call it, this legume packs a nutritional punch by contributinghigh proteinand lots of fiber.
No wonder it has been a staple ofItalian cuisinefor centuries.
Sang An
Add fresh herbs, garlic, and skin-onchicken thighs, and then let the oven do the rest.
As the chicken roasts it creates a luscious broth that coats the beans.Facilissimo!
(That’s easy-peasy in Italian.)
A little crusty bread would also be welcome to soak up the juices from the chicken and beans.
Stay in Italy with a verdicchio, Lugana, pinot grigio, orprosecco.
If you prefer red and want an Italian vino, try a dolcetto or Barbera d’Asti.
They’re lighter options than many other Italian reds, ideal for pairing with the chicken and beans.
Heat oven to 425F.
salt, and 1/4 teaspoon black pepper.
Place chicken in the dish and season it.
Pat the chicken dry and place it on top of the bean mixture, skin-side up.
Roast the chicken.
Roast until the chicken is golden and cooked through (165F), 35 to 45 minutes.
Sprinkle with the oregano leaves.
For best results, reheat portions in the oven or anair fryer.
2,000 calories a day is used for general nutrition advice.
