Roasted Chicken: With Braised White Beans And Bacon
- 20m Prep Time
- 50m Cook Time
- 1h 15mReady In
Chicken thighs are braised with bacon, white beans, and aromatics for a hearty, comforting one-pot meal. The dish is creamy, smoky, and herbal, perfect for cool evenings.
Ingredients
- 4 bone-in, skin-on chicken thighs or drumsticks trimmed
- Kosher salt and freshly ground black pepper
- 1 tbsp high-heat oil, such as canola or safflower
- 6 bacon chopped
- 1 small yellow onion chopped
- 2 celery chopped
- 2 medium carrots chopped
- 3 clove garlic minced
- 1 tbsp fresh rosemary chopped
- dried rosemary
- red pepper flakes
- 1 cannellini or great northern beans rinsed and drained
- 1 cup chicken broth
Nutrition (per serving, estimated)
Estimated based off 11 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 339 mg
- Iron: 6.08 mg
- Magnesium: 160 mg
- Phosphorus: 678 mg
- Potassium: 1790 mg
- Zinc: 5.52 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Kosher salt and freshly ground black pepper
- 1 tbsp high-heat oil, such as canola or safflower
- dried rosemary
- red pepper flakes
- 1 cup chicken broth
Prepare
- Trim 4 bone-in, skin-on chicken thighs or drumsticks
- Chop 6 bacon
- Chop 1 small yellow onion
- Chop 2 celery
- Chop 2 medium carrots
- Mince 3 clove garlic
- Chop 1 tbsp fresh rosemary
- 1 cannellini or great northern beans, rinsed and drained
Let's Cook
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Step 1.
Preheat the oven to 425°F.
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Step 2.
Pat the chicken thighs dry with paper towels, then season generously with kosher salt and freshly ground black pepper.
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Step 3.
Heat 1 tablespoon of high-heat oil (such as canola or safflower) in a 10-inch oven-safe skillet over medium heat. Place the chicken in the skillet skin side down and cook until deep golden brown, about 7 minutes. Flip and cook for 2 more minutes. Transfer the chicken to a plate and pour off the fat from the skillet.
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Step 4.
Add the chopped bacon to the same skillet and cook over medium-low heat until it just starts to crisp, about 5 minutes. Stir in the chopped onion, celery, and carrots; cook, stirring often, until softened, about 7 minutes. Add the minced garlic, chopped rosemary, and red pepper flakes; cook until fragrant, about 1 minute. Season with salt and pepper to taste.
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Step 5.
Add the rinsed and drained beans and chicken broth to the skillet; stir to combine. Return the chicken to the skillet, nestling it skin side up among the beans. Transfer the skillet to the oven and roast until the chicken reaches an internal temperature of 165°F or the meat is white throughout, 30 to 40 minutes. Let rest for 5 minutes before serving.