A 9x13-inch pan is the perfect cooking vessel for this fresh and satisfying meal. Perfectly golden-crisp chicken thighs flavor the bean and vegetable mixture beneath them with rich, savory juices as they cook. This simple-to-prep entree is sure to be a fast family favorite.
1 (15-oz.) can cannellini beans, drained and rinsed
2 zucchini, halved lengthwise and cut into 1-in.-thick half-moons
2 vine-ripened tomatoes, cut into wedges
1/2 medium-size sweet onion, sliced
2 tablespoons olive oil
2 teaspoons red wine vinegar
3 thyme sprigs
2 garlic cloves, minced
1 1/2 pounds bone-in, skin-on chicken thighs
1 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
How to Make It
Preheat oven to 425°F. Gently toss together beans, zucchini, tomatoes, onion, oil, vinegar, thyme, and garlic in a 13- x 9-inch cake pan. Arrange chicken thighs on bean mixture; sprinkle evenly with salt and pepper. Bake until chicken is done and chicken skin is golden brown and slightly crispy, about 45 minutes.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.