One-pan chicken thighs with white beans and artichoke tapenade is a SUPER easy way to impress dinner guests or, like in my case, just yourself – I used this as meal prep and it made three EPIC lunches.
SO – let’s get this on the table now – if you aren’t into chicken skin, this one may not be for you. The flavor wholly comes from the rendered fat from the chicken thighs and the skin. BUT fear not – fat is our friend. I listened to a podcast recently that described how fat can just be seen as a cooking medium. Yes, it adds flavor but cooking in fat doesn’t mean you’re absorbing that fat into your food. Its really like the barrier between the food and hot skillet. Ok – fat rant over.
I wrote an outline for what I wanted to convey in this post. And guess what – I’m tired of typing and you all hate reading anyway (scroll scroll scroll (recipe) stop).
- CRISPY chicken skin is hard to top.
- White beans cook in rendered chicken fat
- Tapenade brightens it up.
- I seriously love this recipe. Make it and tell me if you agree.
This is one of those dishes where you cook it and go – wait, am I the only one who’s so good at this? Is this Top Chef in here? Prepare to impress yourself.
Last note ON WASTE: Sometimes I feel like it’s just too east buying all those trimmed up perfect looking chicken breasts. Sometimes, you should just take part of the chicken as it was made to be. It has skin, and bones. But you can use those things – use the chicken skin (and fat layer underneath) to cook the chicken – use the bones for stock. Maybe now we feel like we’re ONE with little birdie instead of taking it for granted. or maybe I’m taking this too far… I’m not sure.
Get crispy skin on your chicken thighs cooking them skin down in a cast iron skillet. White beans are cooked in the rendered chicken fat and artichoke tapenade adds a tart tang - this is EPIC one pan chicken.
- 3 ea Skin-on Chicken Thighs, (about 1 Lb)
- 1/2 tbsp olive oil
- 1 can white beans, Great Northern, Cannellini, or Navy
- 1/3 cup Artichoke Tapenade
Preheat oven to 400 degrees
remove bone if your chicken is not boneless
add 1/2 tbsp olive oil to cold pan. pat chicken skin very dry, season with salt and pepper on both sides.
Place chicken skin side down in the cast iron skillet BEFORE YOU TURN THE HEAT ON.
Place pan of chicekn over a medium to med-high burner and cook untouched until the chicken skin releases from the pan with little to no effort.
Add beans over top, scooting it into the crevasses between the thighs. Add tapenade in small dollaps over the top of everything.
Transfer to over, bake for about 18 minutes or until thighs reach internal temp of 165-170 degrees.
serve skin side up, spooning on some beans and cooked tapenade. Garnish with extra fresh tapenade if you're into it!
THIGHS: I buy them bone-in so that I can save those bones for chicken stock. Once you cut the bone out, just zip them up in a plastic baggy and put them in the freezer.
TAPENADE: You can find store bought OR you can make this one. Its super simple and just the right consistency/texture for this recipe.