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One-Pan Roasted Chicken with Lemony White Beans
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One-Pan Roasted Chicken with Lemony White Beans

55 minServes 4Nutri-Score B€€
from @thedefineddish3 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • canned white beans (drained and rinsed (2 cans))Pantry800 g
  • shallot (peeled and sliced)Produce1 piece
  • garlic (smashed and peeled)Produce6 pieces
  • olives (torn in half)Pantry80 g
  • lemon (zested and thinly sliced, seeds removed)Produce1 piece
  • white wineBeverages120 ml
  • dried oreganoSpices2 g
  • saltSpices6 g
  • black pepperSpices2 g
  • red pepper flakes (optional)Spices1 g
  • bone-in skin-on chicken legsMeat4 pieces
  • olive oilPantry30 ml

per serving

Nutrition

340kcal

Carbs
24 g
Proteins
26 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Baking dish
  • Colander
  • Grater
  • Oven

step by step

Method

  1. Prepare the beans

    • Drain and rinse the canned white beans.
    • Add them to the baking dish.
    Step 1

  2. Build the base

    • Add the sliced shallot, smashed garlic and torn olives to the dish.
    • Zest the lemon and slice it very thinly, removing any seeds, then add the slices.
    • Pour in the white wine and season with oregano, salt, pepper and optional red pepper flakes.
    • Toss everything together.
    Step 2

  3. Add the chicken

    • Drizzle the chicken legs with olive oil.
    • Nestle them skin-side up on top of the beans.
    • Finish with salt and pepper.
    Step 3

  4. Roast

    • Bake until the chicken is golden and cooked through and the beans are creamy.
    Step 4
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