Crispy Baked Chicken Thighs with Brussels and Beans

Name: Crispy Baked Chicken Thighs with Brussels and Beans
Total time: 50 min
Ingredients: 6 bone-in, skin-on chicken thighs; 2 15-oz. cans Cannellini beans, drained and rinsed; 1 pint cherry tomatoes; 1 pound Brussels sprouts, halved; 6 garlic cloves, peeled and smashed; 3 tablespoons olive oil; 1 tablespoon rosemary leaves; 1 1/2 teaspoons kosher salt, divided; 1/2 teaspoon ground black pepper

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Total: 50 minutes

Servings: 3.5

Author : Southern Living

Crispy Baked Chicken Thighs with Brussels and Beans

Ingredients

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6 bone-in, skin-on chicken thighs2 15-oz. cans Cannellini beans, drained and rinsed1 pint cherry tomatoes1 pound Brussels sprouts, halved6 garlic cloves, peeled and smashed3 tablespoons olive oil1 tablespoon rosemary leaves1 1/2 teaspoons kosher salt, divided1/2 teaspoon ground black pepper

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Instructions

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Preheat oven to 400`F. Place drained beans, tomatoes, brussels sprouts, garlic cloves, olive oil and rosemary leaves in a 9” x 13” baking dish; sprinkle with ½ teaspoon salt and toss to combine ingredients. Place chicken thighs on top of mixture, leaving space between chicken pieces. Sprinkle remaining salt and pepper over the chicken pieces. Place baking dish in preheated oven and bake for 35-40 minutes, or until chicken is done and skin is golden and crispy.