Roasted Chicken With Cannellini Beans And Castelvetrano Olives

An unforgettable roasted chicken dish that is both full of flavor and hearty enough to fill up your hungry dinner table crowd. If you’re looking for a recipe for your favorite buttery Castelvetrano olive, this is the one for you. The briny olives and zesty Calabrian Chili Peppers add just the right amount of zing.

source	Delallo
categories	italian, main dish, poultry
yield	Serves 4
prep time
total time

INGREDIENTS

7 Tbsp Extra Virgin Olive Oil, divided

2 (14-oz) cans DeLallo Imported Cannellini Beans, drained and rinsed

1 (5.3-oz) jar Pitted Castelvetrano Olives, drained

8 Calabrian Chili Peppers, diced

4 chicken legs

4 chicken thighs

6 sprigs of oregano

2 shallots, thinly sliced

2 Tbsp Lemon Juice Slice

Salt and pepper

INSTRUCTIONS

1. Preheat oven to 350F. Salt and pepper chicken on all sides.

2. Heat 2 tablespoons of oil in a skillet over medium-high heat. Place chicken thighs skin-side-down. Cook until meat is opaque around the edges and skin is golden brown, 6-8 minutes.

3. Meanwhile, combine oregano, beans, olives, shallots, peppers and ½ cup water in a shallow 3-quart baking dish. Season with salt and pepper.

4. Arrange chicken on top and nestle into bean mixture. Drizzle with remaining oil and the lemon juice.

5. Roast until chicken is cooked through, about 15-20 minutes.

6. Remove from the oven and allow to rest for 5 minutes before serving.