Sheet-pan lemon-herb chicken thighs with kale and white beans

A weeknight one-pan dinner. The beans soak up the chicken’s rendered fat, the kale on top crisps, and the lemon hits everything at the end.

Serves 4. Active time: 15 min. Total time: 45 min.

Ingredients

• 4 bone-in, skin-on chicken thighs (~2 lb / 900 g)
• 1 can (15 oz / 425 g) cannellini beans, drained and rinsed
• 1 large bunch lacinato kale, stems removed, leaves torn (~4 cups packed)
• 4 cloves garlic, smashed
• 1 lemon (half sliced into thin rounds, half reserved for juice)
• 2 tbsp olive oil
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• Fresh parsley or dill, chopped, to finish

Method

1. Heat the oven to 425°F (220°C). Pat the chicken thighs dry and season the skin side with about three-quarters of the salt, all the pepper, and the oregano.

2. On a rimmed sheet pan, toss the beans, kale, garlic, and lemon slices with 1 tablespoon of the olive oil, the remaining salt, and the red pepper flakes if using. Spread in a single layer.

3. Lay the chicken thighs skin-side up on top of the beans and kale. Drizzle the chicken with the remaining tablespoon of olive oil.

4. Roast for 30 to 35 minutes, until the chicken skin is deeply golden and a thermometer in the thickest part reads 175°F (80°C). Some kale leaves on top will get crispy — that’s good.

5. Squeeze the reserved lemon over everything. Scatter with fresh herbs and serve straight from the pan.

Notes

• Vegetarian swap. Replace the chicken with two blocks of extra-firm tofu, pressed and sliced into thick planks, marinated for 20 minutes in 1 tablespoon soy sauce plus 1 tablespoon olive oil and the oregano. Roast at 425°F for 25 minutes, flipping once.
• Beans. Any sturdy white bean works — chickpeas or butter beans will both hold up.
• Leftovers. Reheat well; the crisp kale and bean mixture is nearly a second dish.