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Oven Roasted Chicken with Potatoes, White Beans, and Lemon Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 68 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Oven Roasted Chicken with Potatoes and White Beans recipe is a flavorful and hearty one-pan meal that combines tender bone-in, skin-on chicken thighs with creamy cannellini beans, tender artichokes, and golden Yukon gold potatoes. Roasted at a high temperature, the chicken develops crispy skin, while the fragrant herbs, garlic, and lemon slices infuse the dish with a delightful aroma. Perfect for an easy weeknight dinner or casual gathering, this dish is both comforting and elegant.

Ingredients

Main 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 (optional)

  • Chopped fresh parsley
  • Freshly grated Parmesan

Instructions

  1. Preheat the oven: Preheat your oven to 425℉ (220℃) and spray a 9×13 inch baking dish with nonstick cooking spray to prepare for roasting.
  2. Combine base ingredients: In the prepared baking dish, mix together the drained cannellini beans, artichoke hearts, quartered Yukon gold potatoes, thinly sliced shallots, minced garlic, chicken broth, lemon slices, chopped fresh rosemary, kosher salt, black pepper, and crushed red pepper flakes. Stir to combine evenly.
  3. Prepare the chicken thighs: Pat each bone-in, skin-on chicken thigh dry with paper towels to ensure a crisp skin. Season both sides generously with salt and pepper.
  4. Arrange chicken in dish: Nestle the chicken thighs skin side up into the baking dish among the bean and vegetable mixture. Drizzle the chicken thighs with extra-virgin olive oil and rub it evenly into the skin and meat. Top the chicken with fresh thyme sprigs.
  5. Roast the dish: Place the baking dish into the oven and roast for 45 to 55 minutes until the chicken is golden brown, the internal temperature reaches 165°F (74°C), and the potatoes are fork-tender. For extra crispy skin, broil for the last 2 minutes, watching carefully to avoid burning.
  6. Rest and garnish: Remove the dish from the oven and let the chicken rest for 5 minutes. Garnish with chopped fresh parsley and freshly grated Parmesan cheese if desired. Serve warm and enjoy your flavorful roasted chicken with potatoes and beans.

Notes

  • Ensure the chicken thighs are patted very dry before roasting to help achieve crisp skin.
  • You can substitute Yukon gold potatoes with red potatoes or fingerlings as preferred.
  • If you like a spicier dish, increase the crushed red pepper flakes slightly.
  • Make sure the internal temperature of the chicken reaches 165°F to guarantee it is fully cooked.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
  • For a dairy-free version, omit the Parmesan garnish.

Find it online: https://dishmelt.com/oven-roasted-chicken-with-potatoes-white-beans-and-lemon-recipe/