Name: Roasted Chicken Thighs with White Beans, Lemon, and Capers
Cook time: 20 minutes
Total time: 1 hour
Yield: Serves 4
Ingredients: 2 (15-ounce) cans white beans, drained and rinsed; 2 tablespoons capers with brine; 8 teaspoons Dijon mustard; 8 skin-on bone-in chicken thighs (about 2 pounds); 1 large lemon, thinly sliced, seeds removed; 2 tablespoons olive oil; 1 1/2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons coarsely chopped fresh parsley

A plate of roasted chicken thighs with white beans lemon and capers on a green surface.

Photo by Chelsea Kyle, prop and food styling by Ali Nardi

Chicken thighs are an inexpensive and delicious alternative to chicken breasts. This one-pan dinner is perfect for a weeknight because it's so simple to put together and cleanup is a breeze.

Recipe information

Total Time
1 hour
Yield
Serves 4

Ingredients

2 (15-ounce) cans white beans, drained and rinsed

2 tablespoons capers with brine

8 teaspoons Dijon mustard

8 skin-on bone-in chicken thighs (about 2 pounds)

1 large lemon, thinly sliced, seeds removed

2 tablespoons olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons coarsely chopped fresh parsley

Preparation

Step 1
Position rack in upper third of oven and preheat to 425°F. Toss beans and capers in a 13x9" baking dish and spread out evenly on bottom of pan. Spread 1 tsp. mustard on skin of each chicken thigh and nestle, skin side up, into beans and capers. Arrange lemon slices under and around chicken and add enough water (about 1/3 cup) to come up sides of chicken by 1/2". Drizzle chicken with oil and season whole dish with salt and pepper.
Step 2
Roast chicken, stirring and shaking dish halfway through, until skin is browned and an instant-read thermometer inserted into thickest part of chicken registers 165°F, about 35 minutes. If chicken skin starts to burn, move pan to a lower rack to finish cooking.
Step 3
Transfer chicken, beans, lemon slices, and capers to a serving platter. Spoon some of the pan sauce around chicken and sprinkle with parsley.