Creamy white beans, crisp-tender veggies, fragrant herbs, and juicy chicken—what’s not to love about this? The beans braise in the pan juices while the chicken roasts, infusing them with deep flavor.
Roasted Chicken Quarters with Braised White Beans
Makes 4 to 6 servings
- 4 chicken quarters (about 3¾ pounds total)
- 3 teaspoons kosher salt, divided
- 1½ teaspoons ground black pepper, divided
- 2 tablespoons vegetable oil
- 2 cups chopped white onion
- ⅔ cup finely chopped celery
- 4 cloves garlic, sliced
- 2 (15.8-ounce) cans great Northern beans, rinsed and drained
- ½ cup chopped carrot
- ½ cup chicken broth
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon red wine vinegar
- Garnish: fresh rosemary
- Preheat oven to 425°.
- Trim any excess fat from chicken. Let stand at room temperature for 20 minutes. Sprinkle 2½ teaspoons salt and 1 teaspoon pepper all over chicken.
- In a 12-inch cast-iron skillet, heat oil over medium-high heat. Cook chicken in batches until browned, 2 to 3 minutes per side. Remove from skillet. Add onion and celery; cook until lightly browned, about 3 minutes. Add garlic; cook for 1 minute. Return chicken, skin side up, to skillet.
- Bake for 25 minutes. Remove chicken from skillet. Stir beans, carrot, broth, rosemary, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper into skillet. Place chicken on beans.
- Continue baking until a meat thermometer inserted in thickest portion of chicken registers 165°, about 20 minutes more. Stir in vinegar. Garnish with rosemary, if desired.