Roasted Chicken Thighs with White Beans, Lemon, and Capers
Roasted Chicken Thighs with White Beans, Lemon, and Capers is a flavorful French French Receipes dish prepared with quality ingredients. Position rack in upper third of oven and preheat to 425°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPosition rack in upper third of oven and preheat to 425°F.
Toss beans and capers in a 13x9" baking dish and spread out evenly on bottom of pan.
Spread 1 tsp. 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 1/3 cup) 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 165°F, 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
