Tuscan Lemon Herb Chicken with Garlic White Beans

Ingredients

• 4 pieces chicken thighs, skin-on, bone-in
• 1 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 cups cooked white beans, drained and rinsed
• 1 cup chicken broth
• 1 cup fresh parsley, chopped
• to taste salt and black pepper

Method

1. 01
   Preheat your oven to 375°F (190°C).
2. 02
   In a large ovenproof skillet, heat olive oil over medium-high heat. Season the chicken thighs generously with salt and pepper.
3. 03
   Place the chicken thighs skin-side down in the skillet and sear until golden brown, about 5-7 minutes. Flip and sear the other side for another 3 minutes. Remove and set aside.
4. 04
   Reduce the heat to medium, add minced garlic to the skillet, and sauté until fragrant, about 1 minute. Stir in the lemon zest, lemon juice, oregano, and thyme.
5. 05
   Add the white beans and chicken broth to the skillet. Stir to combine and season with salt and pepper to taste.
6. 06
   Nestle the seared chicken thighs back into the skillet, skin-side up, on top of the bean mixture.
7. 07
   Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the skin is crispy.
8. 08
   Remove from the oven and let rest for a few minutes. Sprinkle with fresh parsley before serving.