Oven Roasted Tomato and Olive Chicken Thighs
If you’re looking for a delicious dinner that’s inexpensive, easy, and rich in flavor you’ll love this one dish bake with juicy chicken, stewed cannellini beans, salty feta, and fresh herbs. All you have to do is add everything to one dish and bake for 40 minutes!
Servings: 4
Calories: 786kcal
Ingredients
- 1 cups canned, crushed tomatoes
- 1 medium white onion, cut into wedges
- 1 15.5 ounce can cannellini beans, rinsed and drained
- 4 bone-in, skin-on chicken thighs (about 1.5 pounds)
- salt & pepper, to taste
- 1 lemon, cut into rounds
- 0.25 cups mixed olives (no pits)
- 2 tbsp extra virgin olive oil
- crumble feta, to serve
- fresh Italian flat-leaf parsley, to top
Instructions
- Add crushed tomatoes, onion, and beans to dish. Stir to coat and lightly arrange in a single layer.
- Pat chicken dry. Salt and pepper. Add to dish on top of onion and beans. Add lemon rounds between chicken. Add olives. Drizzle chicken with olive oil.
- Bake at 375 for 40 minutes until chicken reaches internal temp of 165 F and tops are browned.
- Garnish with feta and parsley. Serve with a hearty bread or grain.
Nutrition
Serving: 1g | Calories: 786kcal | Carbohydrates: 75.8g | Protein: 79.9g | Fat: 18.5g | Saturated Fat: 5.6g | Cholesterol: 148mg | Sodium: 464mg | Fiber: 30.6g | Sugar: 8.3g