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Author Notes: This is a lighter version of the more wintry classic dish made with red wine. This dish is made using white wine, keeping it more summery. It's a family favorite. This recipe comes from my book Sheet Pan Cooking. —Jenny Tschiesche
Prep time: 10 min
Cook time: 45 min
ounces unsmoked bacon, diced
cloves of garlic, crushed
tablespoon freshly chopped thyme leaves
sprigs fresh rosemary
bone-in, skin-on chicken thighs
cup plus 1 tablespoon dry white wine
ounces mushrooms, cut into quarters
(14-oz) can white beans, such as cannellini, drained and rinsed
pinch sea salt, to taste
tablespoons freshly chopped flat leaf parsley, to serve
- Preheat the oven to 400 ̊F.
- Toss the bacon, shallots, garlic, thyme and rosemary into a sheet pan with sides. Arrange the chicken thighs on top. Season with salt and drizzle over the olive oil. Roast in the preheated oven for 20 minutes.
- Remove tray from oven and add the wine, mushrooms, and white beans and give everything a stir, then roast for another 25 minutes until the chicken is cooked through. Serve, sprinkled with the parsley.
- This recipe is a Community Pick!
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