Tuscan Inspired Lemon-Rosemary Chicken with Cannellini Beans

May 17, 2017
2 Ratings
Photo by Basil and Roses
  • Prep time 15 minutes
  • Cook time 1 hour
  • Serves 6-8
Author Notes

There’s something so fulfilling about roasted chicken and this sense of satisfaction is universal. The warm aromas that fill the kitchen while it cooks are comforting and feel like home. I love the different ways you can roast chicken with endless herbs and veggies- somehow lemon and rosemary end up on the rotation more often than others. There is something magical about how this combination marries with garlic and olive oil. You can develop deep flavors in this simple recipe. The cannellini beans are creamy and filling and beautifully absorb the rosemary, garlic + lemon. The kitchen will smell divine too.

Once the salad is made, serve with chicken and a nice glass of white wine. If you’re inspired by the rustic Tuscan flavors, try a nice Vermentino. Tuscany is known mainly for it’s red wines but there are lovely whites as well from the coastal regions of Tuscany known as “La Costa Toscana!” Just the name is divine! (forgive me, I’m taking Italian lessons and I’m in love with the language). According to Zester Daily, “Vermentino should have an appealing sapidità, a difficult word to translate into English — “sapidity”. Essentially it should leave you wanting another taste, or indeed another glass.” No arm twisting required here… —Basil and Roses

What You'll Need
  • 6-8 chicken thighs
  • 4 sprigs rosemary
  • 2 15.5 oz cans of cannellini beans
  • 5-6 small cloves of garlic, roughly chopped
  • 2 lemons
  • 1 cup white wine, or vegetable stock or water water
  • 1/2 cup olive oil
  • 1 teaspoon red chili flakes (adjust to desired heat)
  • salt + pepper
  1. Preheat oven to 400 degrees F
  2. Wash chicken thighs and pat dry. Season with salt and pepper and place in a deep roasting pan
  3. Squeeze the juice of 1 lemon on the chicken
  4. Spread cannellini beans around chicken thighs in the pan
  5. Add chopped garlic and rosemary over beans
  6. Pour wine (or stock or water) into pan over the beans and other ingredients
  7. Squeeze the juice of another 1/2 lemon all over beans
  8. Slice remaining lemon and place wedges in between beans + chicken
  9. Rub top of chicken thighs with olive oil (for crispy goodness) and pour the rest of the olive oil over beans
  10. Season with a bit more salt and red chili flakes, if desired
  11. Bake at 375 degrees for approximate 45 min – 1 hour depending on size of chicken thighs until cooked through

See what other Food52ers are saying.

  • Basil and Roses
    Basil and Roses
  • deedeemcdee

2 Reviews

deedeemcdee March 12, 2023
I have enjoyed many recipes discovered online but, I must admit, I don’t ever attempt one that has no previous comments. (I’ve been burned, let’s leave it at that.) BUT - this one sounded so good, I decided to break my rule and OMG, it was DELICIOUS. The only thing I did differently from the directions was season the chicken before I put it in the baking dish. Other than that, I followed it exactly. SO good. Served with roasted broccoli, onion, and mushrooms (on a half sheet pan which I shoved in oven, halfway through the 45 minutes on the timer for the chicken). Tiny drizzle of olive oil, a sprinkle of grated Parmesan, and a dash of crunchy sea salt over everything (once plated). Fabulous. Try it!
Basil A. March 16, 2023
Thank you for taking a chance on this, Deedeemcdee! I know what you mean about recipes with no reviews and I appreciate all of your feedback. This was one of the first recipes I added here and a favorite for years. I'm glad you enjoyed it as well. You're right about seasoning the chicken prior to placing in the baking dish - I will add that to the instructions.

Happy cooking!