This is one of my top ten favorite recipes. It’s comfort food. Source is Real Simple magazine, and it’s the reason I try to keep pots of oregano and thyme growing on my deck most of the year. Here’s how to make it, with minor adaptations.
Chicken with Beans and Tomatoes
2 15.5-ounce cans cannellini beans, drained and rinsed in cold water
1 pint grape tomatoes
4 sprigs fresh thyme
4 sprigs fresh oregano
2 garlic cloves, smashed
1/4 teaspoon crushed red pepper
2 Tablespoons olive oil
kosher salt and freshly ground black pepper
8 bone-in, skin-on chicken thighs (about 3 pounds total)
Brine (see recipe)
Preheat oven to 425F degrees.
Brine the chicken for 30 minutes by soaking in a mixture of 2 quarts cold water, 1/2 cup table salt, and 1/2 cup granulated sugar. Rinse thoroughly, then pat dry with paper towels.
In a large baking dish (9×13-inch or a little bigger), toss together the beans, tomatoes, thyme, oregano, garlic, red pepper, 1 tablespoon of the olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
Place the chicken thighs on top of the bean mixture, skin side up. Drizzle the remaining tablespoon of olive oil over the chicken and rub to coat each chicken skin. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Roast until the chicken is golden brown and cooked through, about 45 minutes. Garnish with more fresh oregano leaves. Serve over rice.