Sheet-Pan Lemon-Herb Chicken Thighs with Kale and White Beans

A weeknight one-pan dinner. The kale and beans roast under the chicken and soak up its juices, and a squeeze of lemon brightens everything at the end.

Serves 4. Active time: 15 min. Total time: 35 min.

Ingredients

• 4 boneless, skinless chicken thighs (~1 lb / 450 g)
• 1 can (15 oz / 425 g) cannellini beans, drained and rinsed
• Kale, pulled from stems (3–4 cups)
• 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 (or 2 tsp fresh oregano if in season)
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp fresh parsley or dill, chopped, to garnish

Method

1. Heat the oven to 425°F (220°C). Pat the chicken thighs dry and season 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 on top of the beans and kale. Drizzle with the remaining tablespoon of olive oil.

4. Roast for 22 to 28 minutes, until the chicken is cooked through and a thermometer in the thickest part reads 175°F (80°C). Some kale leaves on top will crisp — that’s good.

5. Squeeze the reserved lemon over everything. Scatter with the chopped parsley or dill 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 kale and bean mixture is nearly a second dish.