Roasted Chicken Thighs with White Beans, Lemon, and Capers Recipe
Tried it? Rate this Recipe:
|
 This recipe for Roasted Chicken Thighs with White Beans, Lemon, and Capers is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
|
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 (15-ounce) cans white beans, drained and rinsed
2 tablespoons capers with brine
8 teaspoons Dijon mustard
8 skin-on bone-in chicken thighs (about 2 pounds)
1 large lemon, thinly sliced, seeds removed
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons coarsely chopped fresh parsley
|
|
Directions: |
Directions:Position rack in upper third of oven and preheat to 425°F. Toss beans and capers in a 13x9" baking dish and spread out evenly on bottom of pan.
Spread 1 tsp. mustard on skin of each chicken thigh and nestle, skin side up, into beans and capers.
Arrange lemon slices under and around chicken and add enough water (about 1/3 cup) to come up sides of chicken by 1/2".
Drizzle chicken with oil and season whole dish with salt and pepper.
Roast chicken, stirring and shaking dish halfway through, until skin is browned and an instant-read thermometer inserted into thickest part of chicken registers 165°F, about 35 minutes.
If chicken skin starts to burn, move pan to a lower rack to finish cooking.
Transfer chicken, beans, lemon slices, and capers to a serving platter.
Spoon some of the pan sauce around chicken and sprinkle with parsley. |
|
Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: This is absolutely fabulous! The combination of flavors are very tasty.
|
|
