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Epicurious

Tuscan Chicken with Warm Bean Salad

4.3

(36)

Recipe information

  • Yield

    Serves 4

Ingredients

1 4- to 4 1/2-pound chicken, cut into 10 pieces (2 breasts, each halved; 2 wings; 2 thighs; 2 drumsticks)
9 garlic cloves
1 teaspoon salt
1/3 cup fresh lemon juice
4 tablespoons olive oil
3 tablespoons chopped fresh rosemary or 3 teaspoons dried
2 1/2 tablespoons grated lemon peel
1/2 teaspoon sugar
3 15-ounce cans cannellini (white kidney beans), rinsed, drained

Preparation

  1. Step 1

    Arrange chicken in 12x9x2-inch baking dish. Mince 5 garlic cloves; mix in 1 teaspoon salt. Rub garlic mixture into chicken. Mix lemon juice, 2 tablespoons oil, 2 tablespoons rosemary, lemon peel and sugar in small bowl. Pour over chicken. Season with pepper. Cover; chill up to 3 hours.

    Step 2

    Preheat oven to 350°F. Place cannellini in large skillet. Chop remaining 4 garlic cloves and mix into cannellini with 2 tablespoons oil and 1 tablespoon rosemary. Season with salt and pepper.

    Step 3

    Uncover chicken and bake until cooked through but still juicy, basting occasionally, about 40 minutes. Remove from oven. Preheat broiler. Broil chicken until just brown, about 4 minutes.

    Step 4

    Meanwhile, stir bean salad over medium heat until heated through, about 8 minutes. Spoon salad onto platter. Top with chicken and pan juices.

TagsSaladItalianEuropeanChicken BreastChickenPoultryCannellini BeanWhite BeanBean and LegumeVegetableRosemaryHerbs & SpicesMainDinnerNut FreeGluten FreeDairy FreeWeeknight Meals5 Ingredients or FewerBraiseBon Appétit
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