CHICKEN THIGHS WITH WHITE BEANS AND ESCAROLE RECIPE

Here are all the ingredients I used for the recipe.

• 1 lb chicken thighs - boneless and skinless
• 2 cans cannellini beans - 16 oz each
• 1 lb chopped and cleaned escarole (or 1-15 oz bag)
• 4 tablespoons Olive Oil
• 3 tablespoons garlic powder
• 3 tablespoons onion powder
• 3 tablespoons smoked paprika
• 1 teaspoon salt
• 1 teaspoon black pepper

These ingredients can be modified; feel free to use extra olive oil, garlic powder, onion powder, paprika, salt, and pepper to taste.

Open and rinse the cannellini beans in a strainer over a bowl. Then, set aside to dry out for at least 20 minutes. They will need to be pretty dry before roasting.

After it dries, Season with 1 tablespoon olive oil, 1 tablespoon garlic powder, 1 tablespoon onion powder, paprika, ¼ teaspoon salt, and ½ teaspoon pepper.

Preheat the oven to 400 degrees.

Then, add parchment to two large baking sheets. Set aside.

Transfer the chicken thighs to a bowl. Season with 1 tablespoon olive oil, 1 tablespoon garlic powder, 1 tablespoon onion powder, paprika, ¼ teaspoon salt, and ½ teaspoon pepper. Toss well.

Clean and cut the escarole into pieces and place into a bowl, and set aside. Season with 1 tablespoon olive oil, 1 tablespoon garlic powder, 1 tablespoon onion powder, paprika, ¼ teaspoon salt, and ½ teaspoon pepper. Toss well.

Start by adding the boneless skinless  chicken thighs to each baking sheet. Spread them out evenly. Cook for 10 minutes.

Turn the chicken over and add the seasoned escarole to each baking sheet.

Then, add the seasoned cannellini beans to the baking sheet around the chicken thighs. Add back to the oven for another 10 minutes or until chicken thighs are finished and the escarole is wilted. Enjoy immediately.

Here’s the finished picture of the Chicken Thighs with white beans and Escarole recipe! 

Feel free to watch the video!