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Crispy Chicken with Cannellini Beans

Crispy Chicken with Cannellini Beans for Easy Comfort Cooking

This Crispy Chicken with Cannellini Beans recipe is an easy, one-pan dish that promises delicious flavors and minimal cleanup.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Legs (bone-in, skin-on) Can substitute with thighs or breasts.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Pepper Adjust to taste.
For the Beans
  • 2 cans Cannellini Beans Drained and rinsed, can substitute with navy or chickpeas.
  • 1 piece Shallot Quartered, can substitute with yellow onion.
  • 3 cloves Garlic Cloves Sliced, adjust based on preference.
  • 1 piece Bay Leaf Remove before serving.
  • 1 piece Parmesan Rind Optional, omit for dairy-free version.
  • 1 cup Chicken Stock Can substitute with vegetable stock.
For the Pesto
  • 1 cup Pistachios Can substitute with almonds or walnuts.
  • 1 cup Parsley Can substitute with basil or cilantro.
  • 1 piece Lemon (zest and juice) Can substitute with lime.
  • 1 cup Olive Oil Any neutral oil can work in a pinch.
For Serving (Optional)
  • 1 cup Ricotta or Greek Yogurt Adds creaminess to the dish.

Equipment

  • Oven
  • Roasting Tray
  • food processor

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200°C (400°F). Gather your ingredients and prepare a large roasting tray.
  2. In the roasting tray, layer quartered shallots, sliced garlic, and optional Parmesan rind. Drizzle with olive oil.
  3. Gently fold in the drained cannellini beans and chicken stock. Add a bay leaf.
  4. Place chicken legs skin-side up on top of the bean mixture. Drizzle with olive oil and season with salt and pepper.
  5. Roast in the oven for 30-40 minutes until the chicken is golden and reaches an internal temperature of 75°C (165°F).
  6. In a food processor, combine pistachios, grated garlic, parsley, lemon zest, and olive oil to make the pesto.
  7. Once roasted, let the chicken rest for a few minutes, then stir fresh lemon juice into the bean mixture.
  8. Serve the creamy beans topped with crispy chicken and drizzle with pistachio pesto. Optionally, add ricotta or Greek yogurt.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 30gProtein: 45gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 150mgSodium: 800mgPotassium: 900mgFiber: 10gSugar: 5gVitamin A: 200IUVitamin C: 15mgCalcium: 100mgIron: 4mg

Notes

Pat chicken legs dry before seasoning for ultra-crispy skin. Keep the oven at 200°C (400°F) for best results. Drain beans thoroughly to avoid soupiness.

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