One-Tray Italian Baked Chicken & Beans


  • 2 rosemary sprigs, leaves chopped (or 2 tsp of dried rosemary)
  • 2 thyme sprigs, leaves chopped (or 2 tsp of dried thyme)
  • 2 garlic gloves crushed (or 2 tsp of minced garlic)
  • ½ tsp dried chilli flakes
  • grated zest of 1 lemon
  • 8 chicken thighs
  • 1 tbsp olive oil
  • salt and pepper (to season)
  • 2 400g cans of cannellini beans (rinsed and drained)
  • 2 roasted capsicums from a jar (cut into strips) – you can also roast your own capsicums and cut them into strips instead
  • 200g punnet cherry tomatoes
  • ½ cup white wine
  • ½ cup chicken stock

Cooking Instructions:

  1. Preheat the oven to 200 degrees Celsius.
  2. Mix the rosemary, thyme, garlic, chilli, oil and lemon zest in a small bowl.
  3. Add the chicken thighs and mix well, rubbing the herbs into the chicken.
  4. Season with salt and pepper.
  5. Place the beans into a deep roasting dish or casserole dish.
  6. Add the capsicum, cherry tomatoes, white wine and stock.
  7. Place the chicken on top and sprinkle over any remaining herbs mix.
  8. Cook for 45 minutes.
  9. Check partway through cooking and if the sauce has evaporated, add a little more water (depending on your oven).

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