Oven Roasted Chicken with White Beans and Sundried Tomatoes

Oven Roasted Chicken with White Beans and Sundried Tomatoes

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Ingredients:

• chicken Thighs, Bone in- skin-on

• can(s) of white beans

• sundried tomatoes, I bought sundried tomatoes in a jar

• sweet or white oonion, sliced thinly

• 6-7 garlic cloves, chopped(use less or more depending on taste)

• fresh rosemary, chopped

• fresh thyme, chopped

• bay leaf, one or two

• chicken broth

• red pepper flakes

• smoked paprika

• lemon juice and zest from 2 lemons

• s+p

• fresh herbs for serving

• parmesan shavings, for serving

• thick bread slices, for serving

Instructions:

1. Preheat the oven to 400. Season the chicken with S+P, smoked paprika, olive oil, lemon juice + zest and red pepper flakes. Let it marinade for 10-15 minutes at room temperature.

2. Heat an oven safe pan on medium with olive oil and cook the chicken for about 3-5 min just to brown it then transfer it to the oven to finish cooking.

3. Remove the chicken from the skillet, place the skillet back on the stove on medium and add some more olive oil to the pan. Stir in the garlic, red pepper flakes, chopped herbs, bay leaf, sundried tomatoes and lemon zest. Cook until fragrant then add the onions and continue cooking until they are semi translucent. this should all take about 5-7 minutes.

4. Add the can of white beans (with the water from the can) along with lemon juice and season with S+P. Turn the heat to low and let it simmer for 10-15 minutes. After the beans are cooked. Add the chicken back to the pan and put it in the oven for 5-10 minutes just to crisp up the chicken again.

5. Remove from the oven and add the chopped basil on top with parmesan shavings.

6. Serve with bread and enjoy!