Chicken With White Beans And Tomato

• 2 (15.5 ounce) cans cannellini beans, rinsed and drained
• 1 pint grape tomatoes
• 4 sprigs fresh thyme
• 4 sprigs fresh oregano
• 8 garlic cloves, smashed
• 1/4 tsp. red pepper flakes
• 1/2 cup white wine (any kind will work)
• 2 tablespoons extra-virgin olive oil
• 1/2 tsp. salt, plus more for sprinkling
• 1/4 tsp. black pepper, plus more for sprinkling
• 6 bone-in, skin-on chicken thighs

1. Pre-heat your oven to 425 degrees. In a 9 X 13 baking pan, combine the beans and the next 6 ingredients (through the white wine). Add 1 tablespoon of olive oil, 1/2 tsp. salt and 1/4 tsp. black pepper. Toss until everything is well coated.
2. Place the chicken on top of the bean-tomato mixture, skin side up. Pat dry with a paper towel (this will help you get a crispy crust on the skin). Rub the remaining tablespoon of olive oil over the chicken thighs and sprinkle a little salt and pepper on top of each piece.
3. Place your baking pan is your pre-heated oven. Roast 40-45 minutes (the chicken should be golden on top and cooked through). Remove from the oven and let the everything rest for 5-10 minutes before serving.
4. Notes
5. 1. The broth that is created from the white wine and the chicken fat is simply divine. Trust me, you won't want to waste any of this broth. Serve this dish with a side of crusty bread to soak up all that goodness.

cannellini beans, grape tomatoes, thyme, oregano, garlic, red pepper, white wine, extravirgin olive oil, salt, black pepper, chicken

Taken from www.epicurious.com/recipes/member/views/chicken-with-white-beans-and-tomato-52571281 (may not work)