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This flavorful dinner recipe for Herb Roasted Chicken Thighs with Seasoned White Beans features skinless, bone-in chicken thighs baked to perfection on a bed of creamy white beans.
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In our house we have two kinds of dinners, weeknight dinners and weekend dinners.
Weeknight dinners are fast and easy to make, usually on the table in 30 minutes or less, using basic ingredients and minimal kitchen utensils or dishes to prepare.
Some of our favorite weeknight dinners are Cheeseburger Salad, Everything Salmon and Korean Beef and Broccoli Bowls.
However, on the weekend, when we have a little more time to spend in the kitchen, we like to make dinners that may be a little more labor intensive or use more expensive ingredients like steak.
Our favorite weekend dinners include Classic Spaghetti and Meatballs, Apple Cheddar Stuffed Chicken with Apple Cider Gravy and today’s recipe for Herb Roasted Chicken Thighs with Seasoned White Beans.
This chicken recipe is actually pretty easy to make, and it could even be considered a sheet pan dinner since everything is mixed up and cooked together in the same baking dish.
However, I would classify it as a weekend dinner since it takes 40-50 minutes to bake on top of 20ish minutes to prep. Personally, I don’t normally have that kind of time to make dinner on a regular Tuesday night, so this is a classic weekend dinner!
With that said, this baked chicken recipe is one of our favorite dinners! The chicken thighs are juicy and full of flavor from the herbs and tangy Dijon mustard.
The dish then comes together with tender white beans, which is such a delightful twist to our typical dinner side dish. The white beans simmer in a flavor-packed sauce of chicken broth, sweet onions, robust garlic, briny capers and zesty lemon.
This chicken dinner really is the perfect entree for Sunday supper or when you want to impress your friends!
Helpful Tips and Information:
Herb Roasted Chicken Ingredients and Substitutions:
(A full list of ingredients, plus specific measurements, can be found in the recipe card below.)
Cannellini Beans – We really love plump, buttery cannellini beans in this recipe. However, you could substitute navy beans, butter beans or great northern beans.
Skinless, Bone-In Chicken Thighs – Personally, we prefer skinless chicken thighs. To achieve this, use a paper towel to grab hold of the skin and pull it off. However, you can leave the skin on, if preferred.
Boneless, skinless chicken thighs also work really well in this recipe, but will take about 10 minutes less to bake.
Fresh Herbs – Fresh herbs will always add maximum flavor. However, if we don’t have any on hand or don’t want to go to the expense of purchasing, dried herbs will also work in this recipe. Simply substitute 1 teaspoon of dried herbs for every tablespoon of fresh herbs.
What to serve with Herb Roasted Chicken:
While these chicken thighs are cooked with white beans, we usually serve an additional side dish with this meal.
Some of our favorite side dish recipes to serve along with this recipe is Spinach Orzo Salad with Lemon Garlic Vinaigrette or Strawberry Spinach Salad with Poppy Seed Dressing.
How long to roast bone-in thighs:
Preheat oven to 425°F. Place chicken in a 9×13-inch baking dish. Season chicken as directed and cover the dish with aluminum foil.
Bake for 40-50 minutes or until cooked through, when an instant-read thermometer inserted into the thickest part of chicken registers 165°F.
Make Ahead Dinner Idea:
This is a great meal prep chicken recipe. The entire recipe can be prepped and stored in the refrigerator up to 1-2 days in advance.
Alternatively, you could turn this chicken sheet pan dinner into a freezer meal. Simply prepare recipe as directed and cover it tightly with aluminum foil. Freeze for up to 3 months. When ready to eat, thaw completely and bake as directed.
If you like this dinner idea, then you will love these other chicken recipes:
Slow Cooker Lemon Feta Chicken Drumsticks
Greek Chicken Kebabs with Homemade Tzatziki Sauce
Sweet Tea Fried Chicken
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Herb Roasted Chicken Thighs with White Beans
This flavorful dinner recipe for Herb Roasted Chicken Thighs with White Beans features skinless, bone-in chicken thighs baked to perfection on a bed of creamy, seasoned white beans.
Ingredients
- 3 (15-ounce) cans cannellini beans, drained and rinsed
- 1 large yellow onion, diced
- 2 tablespoons minced garlic
- 2 tablespoons capers, chopped
- 1 cup no salt added chicken broth
- ½ teaspoon Kosher salt, divided
- ½ teaspoon black pepper, divided
- 8-10 skinless, bone-in chicken thighs
- 2 tablespoons Dijon mustard
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 tablespoon fresh oregano, finely chopped*
- 2 tablespoons fresh parsley, finely chopped*
- 2 tablespoons fresh dill, finely chopped*
- 1 large lemon
Instructions
- Preheat to 425°F.
- Evenly divide cannellini beans, onion, garlic, capers, chicken broth and ¼ teaspoon each salt and black pepper between two 13x9-inch baking dishes. Stir to combine.
- Place 4-6 chicken thighs on top of the bean mixture in each baking dish.
- Using a silicone baking brush, brush mustard evenly on top of each chicken thigh.
- Drizzle olive oil evenly over chicken in each baking dish. Season each chicken thigh with chopped, garlic powder, herbs and remaining salt and black pepper.
- Zest lemon over chicken and bean mixture. Slice lemon in half and squeeze lemon juice over chicken.
- Cover each baking dish with aluminum foil and bake in preheated 425°F oven for 40-50 minutes or chicken is cooked through and an instant-read thermometer inserted into the thickest part of chicken registers 165°F.
- Serve topped with additional fresh herbs and extra lemon wedges.
Notes
*1 teaspoon of dried herbs can be substituted for every tablespoon of fresh herbs.
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