Garlic Olive Oil Baked Chicken W Tomatoes Cabbage and Beans
Elevate your weeknight dinner game with this vibrant and hearty Garlic Olive Oil Baked Chicken with Tomatoes, Cabbage, and Beans. Juicy, bone-in chicken thighs are coated in a flavorful blend of garlic, smoked paprika, and oregano, then baked to golden perfection atop a bed of tender cabbage, sweet roasted cherry tomatoes, and creamy cannellini beans. A drizzle of fresh lemon juice adds a zesty finish, while a sprinkle of chopped parsley or cilantro brings a burst of freshness. This one-pan recipe is not only simple to prepare but also delightfully wholesome, packed with bold Mediterranean-inspired flavors. Perfect for a family meal, this savory dish is ready in just over an hour and pairs wonderfully with crusty bread or a glass of your favorite white wine.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic cloves, minced
- 2 cups cherry tomatoes
- 4 cups green cabbage, roughly chopped
- 1.5 cups cannellini beans (cooked or canned, drained and rinsed)
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley or cilantro, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a large baking dish or roasting pan.
In a small bowl, combine the olive oil, minced garlic, dried oregano, smoked paprika, salt, and black pepper.
Pat the chicken thighs dry with paper towels. Brush the garlic olive oil mixture over the chicken on all sides and set aside.
In the prepared baking dish, layer the chopped cabbage, cherry tomatoes, and cannellini beans. Drizzle with 1 tablespoon of olive oil and toss to coat. Sprinkle with a pinch of salt and pepper.
Place the seasoned chicken thighs on top of the vegetable mixture, skin-side up, ensuring they are spaced evenly apart.
Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crisp.
In the final 5 minutes of baking, drizzle the entire dish with the lemon juice for a bright citrus finish.
Remove from the oven and let the dish rest for 5 minutes. Garnish with chopped parsley or cilantro before serving.
Serve hot, plating one chicken thigh with a generous scoop of the roasted vegetables and beans per serving.
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 759 mg | 33% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 4.6 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 773 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
