Roasted Chicken Thighs with White Beans, Lemon, and Capers
Roasted Chicken Thighs with White Beans, Lemon, and Capers takes around 1 hour from beginning to end. This recipe serves 4 and costs $1.91 per serving. One portion of this dish contains approximately 48g of protein, 40g of fat, and a total of 743 calories. 91 person have tried and liked this recipe. Head to the store and pick up dijon mustard, olive oil, canned white beans, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet. It works well as a main course. It is brought to you by Epicurious. Overall, this recipe earns a tremendous spoonacular score of 92%. If you like this recipe, take a look at these similar recipes: Greek Chicken Thighs with Lemon, Capers, and Feta, Chicken with Capers and Roasted Lemon, and Roasted Chicken Thighs With Lemon and Oregano.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
1/2 teaspoon freshly ground black pepper
8 skin-on bone-in chicken thighs (about 2 pounds)
2 (15-ounce) cans white beans, drained and rinsed
2 tablespoons capers with brine
8 teaspoons Dijon mustard
2 tablespoons coarsely chopped fresh parsley
1 1/2 teaspoons kosher salt
1 large lemon, thinly sliced, seeds removed
2 tablespoons olive oil
Equipment:
baking pan
oven
kitchen thermometer
frying pan
Cooking instruction summary:
Preparation Position rack in upper third of oven and preheat to 425F. 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 165F, 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.
Step by step:
1. Position rack in upper third of oven and preheat to 425F. Toss beans and capers in a 13x9" baking dish and spread out evenly on bottom of pan.
2. 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".
3. Drizzle chicken with oil and season whole dish with salt and pepper.
4. Roast chicken, stirring and shaking dish halfway through, until skin is browned and an instant-read thermometer inserted into thickest part of chicken registers 165F, about 35 minutes. If chicken skin starts to burn, move pan to a lower rack to finish cooking.
5. Transfer chicken, beans, lemon slices, and capers to a serving platter. Spoon some of the pan sauce around chicken and sprinkle with parsley.
Nutrition Information:
covered percent of daily need
