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Epicurious

Roasted Chicken Thighs with White Beans, Lemon, and Capers

4.6

(75)

A plate of roasted chicken thighs with white beans lemon and capers on a green surface.
Photo by Chelsea Kyle, prop and food styling by Ali Nardi

Chicken thighs are an inexpensive and delicious alternative to chicken breasts. This one-pan dinner is perfect for a weeknight because it's so simple to put together and cleanup is a breeze.

Recipe information

  • Total Time

    1 hour

  • Yield

    Serves 4

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

Preparation

  1. Step 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.

    Step 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.

    Step 3

    Transfer chicken, beans, lemon slices, and capers to a serving platter. Spoon some of the pan sauce around chicken and sprinkle with parsley.

TagsChicken ThighChickenPoultryWhite BeanBean and LegumeVegetableMainDinnerGluten FreeNut FreeDairy FreeEasyWeeknight MealsRoastEpicurious

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