Tuscan Inspired Lemon-Rosemary Chicken With Cannellini Beans

• 8-10 chicken thighs
• 4 sprigs rosemary
• 2 15.5 oz cans of cannellini beans
• 4-5 small cloves of garlic, roughly chopped
• 2 lemons
• 1 cup white wine or water
• 1/2 cup vegetable oil
• 1 teaspoon red chili flakes (adjust to desired heat)
• salt + pepper

1. Preheat oven to 400 degrees F
2. Wash chicken thighs and pat dry, place in roasting pan
3. Squeeze the juice of 1 lemon on the chicken
4. Spread cannellini beans around chicken thighs in pan
5. Add chopped garlic over beans
6. Add rosemary sprigs spread across pan
7. Pour white wine into pan (if you don't have wine, you can use water)
8. Squeeze the juice of another 1/2 lemon all over beans
9. Slice remaining lemon and place wedges in between beans + chicken
10. Rub top of chicken thighs with olive oil (for crispy goodness) and pour the rest over beans
11. Season with red chili flakes, salt + pepper
12. Bake at 375 degrees for approximate 45 min - 1 hour depending on size of chicken thighs

chicken, rosemary, beans, garlic, lemons, white wine, vegetable oil, red chili, salt

Taken from food52.com/recipes/70916-tuscan-inspired-lemon-rosemary-chicken-with-cannellini-beans (may not work)