Escarole is a great green leafy vegetable that can be used like kale or spinach. It is a hardy vegetable that I will be using today in …

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Oven-Roasted Chicken Thighs with White Beans and Escarole: A Quick Dinner Recipe (DF, GF)

Are you looking for a quick, flavorful dinner that’s both dairy-free (DF) and gluten-free (GF)? This oven-roasted chicken thighs recipe featuring white beans and escarole is your answer. It’s not only easy to prepare, but it also provides a well-rounded meal that packs in protein, fiber, and nutrients. Perfect for busy weeknights, this dish will satisfy your hunger and impress your taste buds.

Ingredients

For the Chicken

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Zest of 1 lemon

For the Vegetables

• 1 can (15 oz) of white beans (such as cannellini), drained and rinsed
• 1 large escarole (or 2 cups chopped), roughly chopped
• 1 medium onion, sliced
• 1 cup low-sodium chicken broth
• Juice of 1 lemon
• Optional: red pepper flakes for heat

Instructions

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C). This high temperature ensures crispy chicken skin and tender veggies.

Step 2: Prepare the Chicken

Pat the chicken thighs dry using paper towels. In a small bowl, mix together olive oil, minced garlic, salt, black pepper, smoked paprika, dried thyme, and lemon zest. Rub this mixture evenly over the chicken thighs.

Step 3: Sauté the Vegetables

In a large oven-safe skillet, heat a splash of olive oil over medium heat. Add the sliced onion and sauté for about 5 minutes until softened. Stir in the chopped escarole and cook for another 2-3 minutes until wilted. Add the rinsed white beans and toss everything to combine.

Step 4: Add Chicken and Broth

Nestle the seasoned chicken thighs skin-side up over the vegetable mixture. Pour the chicken broth into the skillet around the chicken but not directly over the skin (to maintain its crispiness). Drizzle the lemon juice on top for an extra zing.

Step 5: Roast in the Oven

Transfer the skillet to the preheated oven. Roast for 30-35 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the skin is golden brown. If you prefer extra crispy skin, broil for an additional 2-3 minutes at the end.

Step 6: Serve

Once cooked, remove the skillet from the oven and let it rest for a few minutes. Plate the chicken thighs with a generous serving of the white bean and escarole mixture. Drizzle with the pan juices and, if desired, sprinkle with red pepper flakes for an extra kick.

Enjoy Your Meal!

This oven-roasted chicken thighs recipe with white beans and escarole is a delicious, nourishing dish that shines with simplicity and flavor. It’s versatile enough for intimate dinners or casual family meals, making it a must-try for any night of the week.

Tips

• Substitutions: You can use other greens like kale or spinach if escarole isn’t available.
• Make Ahead: This dish can be prepared ahead and re-heated, making it a great option for meal prep.
• Serving Suggestions: Pair it with a side of quinoa or wild rice for a heartier meal.

Enjoy your culinary adventure with this delightful recipe that proves healthy eating can also be quick and delicious!