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one pan roast chicken with white beans and herbs

roast chicken and beans
[category] Main Course
[published] January 25, 2026
[PREP] 10 minutes
[COOK] 30 minutes
[TOTAL] 40 minutes
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Ingredients

roast chicken and beans:

  • 2 shallots quartered
  • 4 garlic cloves thinly sliced
  • 1 14 oz can white beans drained
  • 1/2 cup chicken broth
  • 1 lb chicken thighs bone-in, skin-on
  • 1 tablespoon olive oil
  • Zest of one lemon
  • 1 teaspoon brown sugar
  • 1 teaspoon salt
  • black pepper

to serve:

  • 1/2 cup herbs: cilantro mint, dill, chives
  • 1 teaspoon olive oil
  • pinch of salt
  • 1/2 teaspoon lemon juice
  • 1/4 cup creme fraiche or sour cream or plain greek yogurt

Instructions

  1. Preheat the oven to 375F. Place the shallots, garlic, and white beans in a large cast iron skillet or oven safe pan. Pour the chicken broth over it all. Place the chicken thighs on top, skin side up. Pour the olive oil over the chicken thighs. Sprinkle the lemon zest, brown sugar, salt, and pepper on the chicken. Transfer to the oven and bake for 25-40 minutes, depending on the size of the chicken thighs, until the internal temperature reaches 165F.
  2. When the chicken has reached temperature, let it rest for 5 minutes before serving. While it rests, make the herb salad. Place the herbs in a bowl. Add the olive oil, salt, and lemon juice. Toss to combine.
  3. To serve, divide the chicken and beans into bowls. Top with the herb salad and a dollop of creme fraiche. Enjoy!