Roasted Chicken Thighs with White Beans, Lemon, and Capers

Ingredients for Roasted Chicken Thighs with White Beans, Lemon, and Capers

• 2 (425g) cans white beans, drained and rinsed

• 2 tablespoons capers with brine

• 40ml Dijon mustard

• 8 skin-on bone-in chicken thighs (about 900g )

• 1 large lemon, thinly sliced, seeds removed

• 2 cucharadas de aceite de oliva

• 1 1/2 cucharaditas de sal kosher

• 1/2 cucharaditas de pimienta negra recién molida

• 2 cucharadas de perejil fresco picado en trozos grandes

Position rack in upper third of oven and preheat to 218°C. Toss beans and capers in a 13x9" baking dish and spread out evenly on bottom of pan. Spread 1 teaspoon mustard on skin of each chicken thigh and nestle, skin side up, into beans and capers. Arrange lemon slices under and around chicken and add enough water (about 80ml ) to come up sides of chicken by 1/2". Drizzle chicken with oil and season whole dish with salt and pepper.

Roast chicken, stirring and shaking dish halfway through, until skin is browned and an instant-read thermometer inserted into thickest part of chicken registers 74°C, about 35 minutes. If chicken skin starts to burn, move pan to a lower rack to finish cooking.

Transfer chicken, beans, lemon slices, and capers to a serving platter. Spoon some of the pan sauce around chicken and sprinkle with parsley.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.