Crispy Chicken Thighs with White Beans
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
28.24 oz
Chicken Thighs
14.12 oz
White Beans
2 tbsp
olive oil
1 tsp
salt
1 tsp
black pepper
1 tsp
garlic powder
1 tsp
paprika
1 tsp
onion powder
1 tsp
dried thyme
1 tsp
dried rosemary
1 c
chicken broth
2 tbsp
fresh parsley
Directions
Step 1
Preheat the oven to 425°F (220°C).
Step 2
In a small bowl, mix together salt, black pepper, garlic powder, paprika, onion powder, dried thyme, and dried rosemary.
Step 3
Season the chicken thighs with the spice mixture, ensuring they are evenly coated.
Step 4
Heat olive oil in an oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and cook for 5 minutes until the skin is crispy and golden brown.
Step 5
Flip the chicken thighs and transfer the skillet to the preheated oven. Bake for 25-30 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Step 6
While the chicken is baking, heat a separate skillet over medium heat. Add white beans and chicken broth, and cook for 10 minutes until the beans are heated through.
Step 7
Serve the crispy chicken thighs with the white beans. Garnish with fresh parsley.
Nutrition Facts
Fat:
20 g
(180
kcal)
Protein:
25 g
(100
kcal)
Carbohydrates:
10 g
(40
kcal)
| Calories | 13.23 kcal | 0.66% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.3528 g | 0% |
| Saturated Fat | 0.1764 g | 0.16% |
| Fat | 0.882 g | 0.63% |
| Carbohydrates | 0.441 g | 0.09% |
| Sodium | 22.05 mg | 4.41% |
| Fibers | 0.1323 g | 0.35% |
| Sugars | 0.0441 g | 0% |
| Protein | 1.1025 g | 1.3% |
| Vitamin C | 0.0882 mg | 0.1% |
| Calcium | 0.1764 mg | 0.04% |
| Iron | 0.441 mg | 0.09% |
| Potassium | 17.64 mg | 3.53% |
| Alcohol | 0 g | 0% |
| Cholesterol | 5.292 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.882 mg | 67.85% |
| Vitamin B12 | 0.6615 mcg | 27.56% |
| Vitamin E | 0.2646 mg | 1.76% |
| Zinc | 0.6615 mg | 0.13% |
| Selenium | 1.323 mcg | 0.26% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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