Oven Roasted Chicken with Potatoes and White Beans
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Herb-roasted chicken thighs with potatoes, white beans, and artichokes baked in chicken broth. Tender, flavorful, and complete in one pan. A wholesome weeknight or family dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 (15 oz) can cannellini beans, (drained and rinsed)
- 1 (14 oz) can quartered artichoke hearts, (drained)
- 8 oz Yukon gold potatoes, (quartered)
- 2 shallots, (thinly sliced)
- 6 garlic cloves, (minced)
- 3/4 cup chicken broth
- 1 large lemon, (thinly sliced)
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 6 bone-in skin-on chicken thighs,
- 2 tablespoons extra-virgin olive oil
- 4 to 6 sprigs fresh thyme
- For garnish: chopped fresh parsley and freshly grated Parmesan, (optional)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 1068mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1603mg
- Calcium
- 154mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1068MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.