Chicken with Cannellini Beans and Tomatoes

What's that?  Two blog posts in one week? Thank Adrienne, who after hoarding piles of Realsimple magazines, dug through her collection and found two recipes that were both....well, real simple and real good.

This week of cooking has made me realize 2 things:

1. Adding fresh herbs is a must for just about any dish made at home. The flavors we got out of basic pork and chicken with nothing but salt, pepper and a few herbs was incredible
2. I need to grow my own herbs.  HEB has everything you need, but at 3 bucks a pop for a bundle of herbs, I'm paying more for that than the meal itself.  My hope was to wait for a new house, but this may be a porch project in the near future.

Ingredients

• 2 15.5-ounce cans cannellini beans, rinsed
• 1 pint grape tomatoes
• 4 sprigs fresh thyme
• 4 sprigs fresh oregano, plus leaves for garnish
• 2 garlic cloves, smashed
• 1/4 teaspoon crushed red pepper
• 2 tablespoons olive oil
• kosher salt and black pepper
• 8 bone-in, skin-on chicken thighs (about 3 pounds total)

Directions

1. Heat oven to 425° F. In a 9-by-13-inch (or some other large) baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
2. Pat the chicken dry and place on top of the bean mixture, skin-side up. Rub with the remaining tablespoon of oil; season with ½ teaspoon salt and ¼ teaspoon black pepper.
3. Roast until the chicken is golden and cooked through, 35 to 45 minutes. Sprinkle with the oregano leaves.

 Recipe can also be found here

Final product (again, no prep shots):