Last week to comment before the GIVEAWAY is announced! It is a year subscription to Real Simple magazine. I believe every woman should read this magazine at least once in their lifetime! It has such great ideas and simple ways to save money, make meals, clean your home, and enjoy your life! As a stay at home momma, I'm loving reading it and using the recipes (John loves when I cook a recipe from this magazine, he called this meal a Gourmet Meal).
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!