Active time: 15 min. Total time:1 hour, 5 min.
Yield: Serves 4 (serving size: 1/2 chicken breast, 1 1/2 cups vegetables)
This simple baked chicken packs a ton of flavor atop a nice, toasty mixture of beans, tomatoes, and herbs. Since the chicken cooks on top of the vegetables, its juice add to the sauciness of the burst, roasted tomatoes, the buttery olives, and the tender creamy beans. A little bit of lemon zest makes a lovely finish. The entire combination is just as satisfying as it is visually pleasing, especially faro or another grain. This dinner is easy but has a grown-up feel, and the combined ingredients are meant to be together. If you like, you can add in or substitute other olives or vegetables such as Brussels sprouts and onions—whatever fits your palate.
- 2bone-in, skin-on chicken breasts (about 2 1/4 lb.)
- 1 teaspoon black pepper
- 2 teaspoons kosher salt, divided
- 2 tablespoons extra-virgin olive oil
- 2 pints cherry tomatoes
- 2(15-oz.) cans cannellini beans, drained and rinsed
- 1 cup pitted Castelvetrano olives
- 1 teaspoon lemon zest (from 1 lemon)
- 1 teaspoon chopped fresh rosemary leaves
How to Make It
Preheat oven to 425°F. Pat dry chicken breasts, and cut breasts in half crosswise. Season breast pieces evenly with pepper and 1 teaspoon of the salt. Set aside.
Stir together olive oil, tomatoes, beans, olives, lemon zest, rosemary, and remaining 1 teaspoon salt in a 13- x 9-inch baking dish. Place seasoned chicken breast pieces, skin side up, on tomato mixture. Bake in preheated oven until chicken is cooked through and chicken skin is golden brown and crispy, about 50 minutes, stirring vegetables once halfway through.
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