First of all, make this recipe, because it’s got some amazing flavors, it’s easy, and you’ll have dinner and at least 2 lunches out of it. Second of all, I’ve been going through my entire life thinking “cannelli” beans are a thing. As I was spell-checking this recipe, I learned that I’ve been calling these the wrong thing the whole time. I had no idea they’re actually “cannellini” beans. Much harder to say. Have you ever discovered you’ve been calling something the wrong thing? Has that ever happened to you?
But back to the recipe. I saw a beautiful photo of this dish, which inspired me to try it. Photos are such powerful things. I’m really grateful that my husband L. Smith is such a great photographer and is willing to help me by taking most of the amazing photos here. He takes the photos, I feed him. That’s fair right? I’m learning, slowly, from him. He’s also a great teacher. He’s pretty much great at everything. (I’m really into him, if you couldn’t tell 🙂 )
Ok ok, back to the recipe for real this time. This oven roasted chicken dish has some great flavors from a bunch of different spices, fresh tomatoes, and hearty mushrooms. It’s a great dish to help clean out the fridge, too, since you can toss in any number of veggies you have to use up, which is how I came to put mushrooms and zucchini in. Go crazy and experiment. Have fun with it.
I also used boneless chicken thighs because that’s what I had in the freezer (I usually buy bone-in thighs because they have lower sale prices than boneless – $0.99/lb versus $1.99/lb – and de-bone them myself before freezing. A great way to save money at the grocery store!). The original inspiration recipe used chicken breast. Feel free to use either. And make this dish A LOT this fall—add in squash when it’s in season. Enjoy!
Roasted Chicken with Tomatoes, Zucchini, Mushrooms, and Cannellini Beans
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 6 servings
- ⅓ cup extra-virgin olive oil
- 4 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon coriander
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1 teaspoon sweet thai chili sauce
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 6 chicken thighs (boneless or bone-in; alternatively, you could use chicken breasts)
- 2 cans cannellini beans, rinsed and drained
- 2 pints cherry tomatoes
- 8 oz sliced mushrooms
- 1 medium zucchini, sliced into half-coins
- 1 large lemon, thinly sliced
- Preheat oven to 450°F.
- Measure out first 9 ingredients into a large bowl and mix to combine. Rub each chicken breast with 2 teaspoons of the spice mixture.
- Heat 1 tablespoon of olive oil over medium heat in a large sauté pan. Working in batches, place chicken pieces in the pan, skin side down, and cook for 4-6 minutes until skin is browned. Remove chicken pieces from pan and place skin-side up in a large oven-safe dish.
- Toss the beans, tomatoes, mushrooms, zucchini slices, and lemon slices with the remaining oil/spice mixture to coat. Add to the dish with the chicken, surrounding chicken. Place lemon slices on top of chicken. Sprinkle with salt and pepper.
- Roast until chicken is cooked through, about 20-25 minutes. Serve over couscous or rice pilaf.