This "casserole" couldn't be easier. Simply layer beans, herbs and veggies in the bottom of a baking dish, top with chicken and cook until brown and crispy. Prep ahead to make dinnertime a breeze.
Course Entree
Cuisine American
Keyword beans, chicken
Prep Time 5minutes
Cook Time 45minutes
Total Time 50minutes
Servings 4Servings
Author Kath Younger
Ingredients
2cans of beans of your choicelike navy beans and garbanzo beans, or use 3 cups of cooked beans
12ouncesgreen beansfrozen or fresh
1/4cupchopped fresh herbslike thyme and basil
1lemonzested and cut
1tspeach of kosher salt and black pepperlayered and mixed
1-2tspfresh garliczested
1/2tspRed pepper flakes to taste
1-2tbspolive oil
4-6chicken thighsbone in or bone out, skinless or skin on
Instructions
Start by prepping ingredients - drain and rinse beans, chop herbs, mince garlic
Mix beans, herbs, lemon, garlic, some olive oil, salt and pepper on the bottom of a casserole dish. Stir to combine.
Add thighs on top.
Drizzle thighs with olive oil and season with additional salt and pepper and red pepper flakes.
Bake in 425* oven for 45 minutes for skinless/boneless and 1 hour for bone-in/skin on chicken.