Roasted Chicken Thighs with White Beans, Lemon, and Capers
Succulent chicken thighs roasted with creamy white beans, bright lemon slices, and briny capers create a flavorful one-pan meal. The dish combines classic Mediterranean flavors with Dijon mustard for a rich and satisfying dinner.
Ingredients
- •2 cans white beans
- •2 tablespoons capers with brine
- •8 teaspoons Dijon mustard
- •8 pieces skin-on bone-in chicken thighs
- •1 large lemon
- •2 tablespoons olive oil
- •1½ teaspoons kosher salt
- •½ teaspoon freshly ground black pepper
- •2 tablespoons fresh parsley
Cooking Instructions
- 1.
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.
10 min
- 2.
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.
35 min
- 3.
Transfer chicken, beans, lemon slices, and capers to a serving platter. Spoon some of the pan sauce around chicken and sprinkle with parsley.
5 min
