Sheet-Pan Tuscan Chicken with White Beans and Blistered Tomatoes

By Sprig Originals ✓ · cooked up in Sprig

Everything for this weeknight dinner goes on one tray: crisp-skinned chicken thighs roast over sweet red onion and cherry tomatoes, then creamy cannellini beans slide in at the end to soak up the balsamic pan juices. A handful of spinach and a shower of Parmesan finish it off — no pot, no pan, one tray to wash.

Ingredients

• 8 bone-in, skin-on chicken thighs (about 2 1/2 lb / 1.1 kg)
• 3 tbsp olive oil, divided
• 1 1/2 tsp salt, divided
• 1/2 tsp black pepper
• 1 tsp dried rosemary, crumbled

• 1 red onion, cut into 8 wedges
• 2 cups cherry tomatoes
• 4 cloves garlic, thinly sliced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 3 tbsp balsamic vinegar

• 3 cups baby spinach, loosely packed
• 1/3 cup grated Parmesan

Instructions

1. Heat the oven to 425°F (220°C) with a rack in the upper third. On a large rimmed sheet pan, toss the onion wedges, cherry tomatoes and sliced garlic with 1 tablespoon of the olive oil, 1/2 teaspoon of the salt and the black pepper, then spread into an even layer.
2. Pat the chicken thighs very dry. Rub them with 1 tablespoon olive oil and season all over with the remaining 1 teaspoon salt and the dried rosemary. Nestle them skin-side up on top of the vegetables, spacing them out so the skin is fully exposed.
3. Roast for 25 minutes, until the skin is golden and the tomatoes have started to burst.
4. Pull the pan out and scatter the drained beans into the gaps between the thighs. Drizzle the beans and vegetables with the balsamic vinegar and remaining 1 tablespoon olive oil and stir them gently with a spatula, keeping the chicken skin clear of liquid. Return to the oven and roast 12 to 15 minutes more, until the skin is crisp and the thickest thigh reads 175°F (80°C) on a thermometer.
5. Scatter the spinach over the hot beans and tomatoes and gently fold it in — it will wilt in about a minute from the pan's heat. Sprinkle everything with Parmesan, let rest 5 minutes, and serve straight from the tray, spooning the pan juices over the chicken.

Chef's tips

Nutrition (per serving, estimated)

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