2-15 oz cans cannellini beans, rinsed
1 pint grape tomatoes
4 sprigs of fresh thyme (I used my thyme herbs to save money)
4 sprigs of gresh oregano (I used the oregano herbs I had)
2 garlic cloves, smashed (really brings out the flavor!)
1/4 tsp crushed red pepper (this gives the chicken a real kick...if you aren't into spicy, then skip)
2 tbsp olive oil
8 chicken thighs bone in and skin on (I bought 2 pkgs of 5 and did not get skin on because I wanted to make this meal during the week and then again on the weekend for guests, and John hates the skin. Using only 5 thighs still made this dish amazing...John LOVED it and so did me and the kids!)
1. Heat oven to 425 degrees
2. In a large baking dish (or 9 by 13 pan) toss the beans and tomatoes with thyme and oregano, garlic and red pepper, 1 tbsp of oil, 1/2 tsp salt, and 1/4 tsp of pepper.
3. Pat the chicken dry and place on top of the bean mixture, skin-side up. Rub with remaining tbsp of oil, season with 1/2 tsp salt, and 1/4 tsp of pepper.
4. Roast until the chicken is golden and cooked through, 35-45 minutes. Sprinkle with oregano leaves.
* I made this dish with white rice on the side and put the bean and tomato mixture on top! It was a huge hit at the Mac house!