Description
Easy Roasted chicken thighs with beans for dinner.
Ingredients
- 1 lb chicken thighs - boneless and skinless
- 2 cans cannellini beans - 16 oz each
- 1 lb chopped and cleaned escarole (or 1-15 oz bag)
- 4 tbsp Olive Oil (Affiliate Link)
- 3 tbsp garlic powder
- 3 tbsp onion powder
- 3 tbsp smoked paprika
- 1 tsp black pepper
Instructions
- Open and rinse the cannellini beans in a strainer over a bowl. Then, set aside to dry out for at least 20 minutes. They will need to be pretty dry before roasting.
- After it dries, Season with 1 tbsp olive oil (Affiliate Link), 1 tbsp garlic powder, 1 tbsp onion powder, paprika, 1/4 tsp salt, and 1/2 tsp pepper.
- Preheat the oven to 400 degrees.
- Then, add parchment to two large baking sheet (Affiliate Link). Set aside.
- Transfer the chicken thighs into a bowl. Season with 1 tbsp olive oil (Affiliate Link), 1 tbsp garlic powder, 1 tbsp onion powder, paprika, 1/4 tsp salt, and 1/2 tsp pepper. Toss well.
- Clean and cut the escarole into pieces and place into a bowl and set aside. Season with 1 tbsp olive oil (Affiliate Link), 1 tbsp garlic powder, 1 tbsp onion powder, paprika, 1/4 tsp salt, and 1/2 tsp pepper. Toss well.
- Start by adding the boneless skinless chicken thighs to the each baking sheet (Affiliate Link). Spread them out evenly. Cook for 10 minutes.
- Turn the chicken over and add the seasoned escarole to each baking sheet (Affiliate Link)
- Then, add the seasoned cannellini beans to the baking sheet (Affiliate Link) around the chicken thighs. Add back to the oven for another 10 minutes or until chicken thighs are finished and the escarole is wilted.
- Enjoy immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: chicken
- Method: oven roasted
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 470.47 kcal
- Sugar: 1.14 g
- Sodium: 78.32 mg
- Fat: 22.6 g
- Saturated Fat: 4.89 g
- Trans Fat: 0.06 g
- Carbohydrates: 43.67 g
- Fiber: 11.87 g
- Protein: 25.84 g
- Cholesterol: 74.09 mg