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Oven Roasted Tangy Chicken Thighs with White Beans and Vegetables. Wow-what a long name for a chicken recipe! I know, right. But hey, as my taste testers said, there are so many incredible flavors packed in this dish that this name still doesn’t accurately describe it. You’ve got to make it to truly appreciate the deliciousness of this easy one-pan meal. Protein, carb, and veggies roasted together with the tanginess of fresh lemon and capers.
If you’ve never cooked with capers before, they are little flavor bombs. Capers are the pickled flower buds of a Mediterranean shrub and preserved in a brine. They are found in the condiment aisle near pickles and olives. The flavor is best described as lemony, olivey, and salty. Capers can brighten up everything from antipasti to egg and are often used in chicken and fish dishes. I highly recommend trying them. However, if you prefer, you can substitute sliced green olives for the capers in this recipe.
Speaking of substitutions, there is loads of flexibility in this dish. Water can be used in place of the chicken broth. If you don’t have or don’t like Dijon mustard, any variety of yellow mustard will work. The white beans I prefer are cannellini beans because of their nutty, earthy flavor. They are meatier than Navy or Great Northern beans and retain their shape and texture when cooked. That said, in a pinch, use whatever white beans you have in your pantry. One of the reasons I like this dish is because there is no need to make potatoes or rice. The white beans are a great alternative, plus they are an excellent source of iron, folate, and magnesium (and fat-free).
There is a lot of opportunity for creativity with the vegetables. Carrots, celery, onions, garlic are my go-to. I use baby carrots instead of full-size carrots, but that’s a personal choice. Mushrooms, broccoli, zucchini, peas, yellow squash would all work. I’ve never tried Brussel sprouts or sweet potatoes, but there’s no reason not to use them. Limit your veggies to 2 choices in addition to the onion and garlic.
This is simple enough for a weeknight dinner and special enough for company. This is truly an Impress Not Stress cooking experience!
Oven Roasted Tangy Chicken Thighs with White Beans and VegetablesCourse: MainCuisine: AmericanDifficulty: Easy
This one dish meal of oven roasted chicken thighs, white beans and colorful vegetables is easy to make and bursting with flavor.
6-8 skinless, boneless chicken thighs
6-8 teaspoons Dijon mustard
2 (15-ounce) can cannellini beans, drained and rinsed
1 cup carrots, sliced
1 cup celery, sliced
½ white onion, roughly chopped
3 cloves garlic, minced (finely cut)
2 tablespoons capers with brine
1 large lemon, thinly sliced, seeds removed
2 tablespoons olive oil
1/3 cup (approximate) chicken broth
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Dried parsley flakes for garnish, optional
- Preheat oven to 425°. Prep vegetables: Slice carrots and celery, roughly chop onion, and mince garlic. Slice lemon.
- Toss beans, vegetables and capers in a 13×9″ baking dish and spread out evenly on bottom of pan.
- Spread 1 tsp. mustard on skin of each chicken thigh and nestle into bean/veggie mixture. Arrange lemon slices around the chicken. Add 1/3 cup chicken broth (reserve additional broth to add later, if needed). Drizzle chicken with oil and season whole dish with salt and pepper.
- Roast at 425° for 20 minutes. Stir and check the moisture level, if too dry, add additional broth to prevent burning. Roast for an additional 20 minutes until skin is brown. (An instant-read thermometer inserted into thickest part of chicken should register 165°)
- Transfer chicken, beans, lemon slices, and capers to a serving platter. Spoon some of the pan sauce around chicken and sprinkle with parsley.
- Water can be substituted for chicken broth
- Yellow mustard can be substituted for Dijon mustard
- Sliced green olives can be substituted for capers.
- Great Northern beans can be substituted for cannellini beans