I happened upon this video from Epicurious last week and then gave it a try using items already in my fridge and pantry. It’s brilliant…simple, delicious, and looks like I spent hours. I’ll be trying more combinations over the coming weeks. This will be the best 2 1/2 minutes you’ve ever spent! Watch it!
Lemon Rosemary Chicken Thighs with White Beans
8-12 chicken thighs
1 fresh lemon, thinly sliced
4-5 cloves fresh garlic, slivered
1-2 Tbsp olive oil
1 cup chicken stock
1/2 cup white wine
2 cans white beans or 2-3 cups dried beans you’ve soaked and cooked
Please rack in top third of oven and preheat to 400 degrees.
Season chicken thighs with salt and pepper. Arrange in 9×13 baking dish. Brush top of each piece with a small amount of olive oil.
Spoon beans around chicken. Space out the slivered garlic. Tuck in the lemon slices. Pour liquid so that it comes about halfway up the chicken. Leave tops exposed. Lay rosemary sprigs around dish.
Bake in top half of oven until chicken browns, about 30-45 minutes.
It was really that simple!
For a more exotic way to prepare chicken, try spicing things up with chipotle and ancho chili!