Real Simple, January 2011
2 15 oz cans cannellini beans, rinsed
1 pt grape tomatoes
4 sprigs fresh thyme
4 sprigs fresh oregano, plus leaves for garnish
2 garlic cloves, smashed
1/4 tsp crushed red pepper
2 Tb olive oil
slat and pepper
8 bone-in, skin on chicken thighs (About 3 lbs total)
Heat oven to 425. IN 9 X 13 pan combine all ingredients (only use 1 Tb of the oil).
Pat chicken dry and place on top of bean mixture, skin-side up. Rub with the remaining tb of oil, season with 1/2 tsp salt and 1/4 tsp pepper.
Roast until chicken is golden and cooked through, 35 - 45 minutes. Sprinkle w/oregano leaves.
Remember that Tomato Chutney recipe from the other day?! Here it is again…this time, spooned onto sliced beef roast from the Instant Pot. And it’s so ridic...