Name: Tuscan Chicken with Warm Bean Salad
Yield: Serves 4
Ingredients: 1 4- to 4 1/2-pound chicken, cut into 10 pieces (2 breasts, each halved; 2 wings; 2 thighs; 2 drumsticks); 9 garlic cloves; 1 teaspoon salt; 1/3 cup fresh lemon juice; 4 tablespoons olive oil; 3 tablespoons chopped fresh rosemary or 3 teaspoons dried; 2 1/2 tablespoons grated lemon peel; 1/2 teaspoon sugar; 3 15-ounce cans cannellini (white kidney beans), rinsed, drained

Recipe information

Yield
Serves 4

Ingredients

1 4- to 4 1/2-pound chicken, cut into 10 pieces (2 breasts, each halved; 2 wings; 2 thighs; 2 drumsticks)

9 garlic cloves

1 teaspoon salt

1/3 cup fresh lemon juice

4 tablespoons olive oil

3 tablespoons chopped fresh rosemary or 3 teaspoons dried

2 1/2 tablespoons grated lemon peel

1/2 teaspoon sugar

3 15-ounce cans cannellini (white kidney beans), rinsed, drained

Preparation

Step 1
Arrange chicken in 12x9x2-inch baking dish. Mince 5 garlic cloves; mix in 1 teaspoon salt. Rub garlic mixture into chicken. Mix lemon juice, 2 tablespoons oil, 2 tablespoons rosemary, lemon peel and sugar in small bowl. Pour over chicken. Season with pepper. Cover; chill up to 3 hours.
Step 2
Preheat oven to 350°F. Place cannellini in large skillet. Chop remaining 4 garlic cloves and mix into cannellini with 2 tablespoons oil and 1 tablespoon rosemary. Season with salt and pepper.
Step 3
Uncover chicken and bake until cooked through but still juicy, basting occasionally, about 40 minutes. Remove from oven. Preheat broiler. Broil chicken until just brown, about 4 minutes.
Step 4
Meanwhile, stir bean salad over medium heat until heated through, about 8 minutes. Spoon salad onto platter. Top with chicken and pan juices.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes