Categories: Chicken

Ingredients

• 4 bone-in, skin-on chicken breasts
• 4 tbsp olive oil, divided
• Salt and pepper, to taste
• 2 pints grape tomatoes
• 4 large shallots
• 1 small bunch fresh thyme, divided
• 2 (15 oz.) cans white beans, drained and rinsed
• 1/2 cup chicken broth
• 1 tsp dried oregano
• 2 tbsp chopped fresh Italian parsley

Directions

1. Preheat oven to 400.

2. Place chicken breasts on a shallow roasting pan or cookie sheet with sides. Pour on about 2 tbsp olive oil, sprinkle generously with salt and pepper and rub all over both sides of the chicken breasts to coat well. Arrange skin side up and put in the upper part of the oven.

3. Cut tomatoes in half lengthwise. Cut shallots in half from top to root end, remove outer skin and then slice each half into 4 pieces lengthwise. Place tomatoes and shallots in another roasting pan or cookie sheet. Toss with about 1 tbsp of oil, salt and pepper. Spread into an even layer. Lay 4 or 5 sprigs of thyme over the tomatoes and shallots. Place in lower part of oven with chicken.

4. Cook chicken and tomato/shallot mixture for 40 minutes. The chicken should be golden brown and the juices should run clear when pricked with a knife. Tomatoes should be tender and starting to caramelize. Remove thyme sprigs and discard.

5. Cover chicken with foil and let rest while preparing the beans.

6. Put beans into a large skillet; add roasted tomatoes and shallots, chicken broth, oregano and some fresh thyme leaves pulled from stems. Cook over medium-high heat until tomatoes start breaking apart and chicken broth is almost all reduced. Will likely be about 5 minutes. Taste for seasoning; add more salt and pepper if needed.

7. Arrange bean/tomato mixture on a platter and top with chicken breasts. Drizzle with additional olive oil and garnish with chopped fresh parsley.

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