Roasted Chicken Thighs with White Beans, Lemon, and Capers

Ingredients for Roasted Chicken Thighs with White Beans, Lemon, and Capers

• 2 (425g) cans white beans, drained and rinsed

• 2 tablespoons capers with brine

• 40ml Dijon mustard

• 8 skin-on bone-in chicken thighs (about 900g )

• 1 large lemon, thinly sliced, seeds removed

• 2 cucchiai di olio d'oliva

• 1 1/2 teaspoons kosher salt

• 1/2 cucchiaini di pepe nero macinato fresco

• 2 tablespoons coarsely chopped fresh parsley

Position rack in upper third of oven and preheat to 218°C. Toss beans and capers in a 13x9" baking dish and spread out evenly on bottom of pan. Spread 1 teaspoon 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 80ml ) to come up sides of chicken by 1/2". Drizzle chicken with oil and season whole dish with salt and pepper.

Roast chicken, stirring and shaking dish halfway through, until skin is browned and an instant-read thermometer inserted into thickest part of chicken registers 74°C, about 35 minutes. If chicken skin starts to burn, move pan to a lower rack to finish cooking.

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

Avvertenza

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