Roasted Chicken Thighs with White Beans, Lemon, and Capers

bean chicken low fat kid-friendly dinner lemon healthy capers sugar conscious dairy free wheat/gluten-free peanut free tree nut free soy free no sugar added kosher small plates

The Epicurious Test Kitchen

Serves 4

Source

Ingredients

2 (15-ounce) cans white beans, drained and rinsed

2 tablespoons capers with brine

8 teaspoons Dijon mustard

8 skin-on bone-in chicken thighs (about 2 pounds)

1 large lemon, thinly sliced, seeds removed

2 tablespoons olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons coarsely chopped fresh parsley

Method

Position rack in upper third of oven and preheat to 425°F. Toss beans and capers in a 13x9" baking dish and spread out evenly on bottom of pan. Spread 1 tsp. 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 1/3 cup) 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 165°F, 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.