A Delicious Recipe For Mediterranean Roast Chicken With Beans

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RECIPE FOR MEDITERRANEAN ROAST CHICKEN WITH BEANS IN LE CREUSET COOKWARE

Here’s a delicious recipe for Mediterranean Roast Chicken with Beans and Olives that you can prepare in your Le Creuset cookware:

Ingredients:

  • 4 bone-in, skin-on chicken thighs (or drumsticks)
  • 1 tablespoon olive oil
  • 1 medium onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 can (15 oz) white beans (such as cannellini or great northern), drained and rinsed
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup sun-dried tomatoes, chopped (or cherry tomatoes, halved)
  • 1/4 cup chicken broth (or white wine for a richer flavour)
  • 1 tablespoon fresh rosemary, finely chopped (or thyme)
  • 1 teaspoon dried oregano
  • 1 lemon (zested and juiced)
  • Salt and pepper to taste

Instructions:

  1. Preheat Oven & Prepare Chicken
    Preheat your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels and season them generously with salt, pepper, and the zest of the lemon.
  2. Brown the Chicken
    Heat olive oil in a large Le Creuset Dutch oven or other oven-safe cookware over medium-high heat. Once hot, add the chicken, skin-side down, and cook for about 4-5 minutes, or until the skin is crispy and golden. Flip and cook the other side for an additional 2-3 minutes. Remove the chicken and set it aside.
  3. Sauté Vegetables
    In the same pot, reduce the heat to medium and add the sliced onion. Sauté for 4-5 minutes until softened and golden. Add the garlic and cook for another 30 seconds, or until fragrant.
  4. Build the Dish
    Add the beans, olives, sun-dried tomatoes (or cherry tomatoes), chicken broth (or white wine), fresh rosemary, and dried oregano. Stir to combine, making sure everything is evenly distributed. Taste and adjust seasoning with salt, pepper, and lemon juice.
  5. Roast the Chicken
    Nestle the browned chicken pieces on top of the bean and olive mixture, skin-side up. Cover with the lid and transfer the Le Creuset to the preheated oven.
  6. Roast
    Roast for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the beans are tender. You can remove the lid in the last 10 minutes of cooking to allow the chicken skin to become even crispier.
  7. Finish and Serve
    Remove from the oven, let it rest for 5 minutes, then serve the chicken with the beans and olives. Garnish with fresh lemon slices or additional herbs if desired.

Enjoy your Mediterranean feast!

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