This roasted chicken with white beans is a perfect dish for a cozy weekend meal, combining savory, garlicky flavors with a tender, golden chicken and hearty white beans. The chicken is roasted to perfection, infused with fresh rosemary, garlic, and lemon, and served on a bed of flavorful white beans that are simmered with vibrant vegetables. It’s an easy yet satisfying dinner that your family and friends will love. Let’s dive into the ingredients and simple steps to make this dish!
Ingredients
For the Roasted Chicken:
1 whole (4-pound / 2kg) chicken, giblets and neck removed
3 tablespoons olive oil
1/2 lemon
1/2 teaspoon salt
Freshly ground black pepper
1 head of garlic, peeled and sliced in half horizontally
3 sprigs fresh rosemary
For the White Beans:
2 cans (15 oz each) white beans, drained (Cannellini or Northern)
1 medium onion, chopped
2 cloves garlic, minced
2 tomatoes, chopped
1 red bell pepper, diced
1 poblano pepper, diced
1 tablespoon olive oil
1/2 cup low-sodium vegetable stock
1 sprig of thyme
1 sprig of rosemary
1 bay leaf
1/2 teaspoon black pepper
Directions
How to Roast the Chicken:
Preheat the oven to 430°F (220°C). Let the chicken come to room temperature, then remove any excess fat using a sharp knife. Pat dry with paper towels.
Prepare the roasting pan by lining it with foil or lightly greasing it. Rub the chicken with olive oil, then season generously with salt and pepper both inside and outside of the bird.
Stuff the chicken cavity with the halved garlic head, rosemary sprigs, and the squeezed lemon half. Tie the chicken legs together with kitchen string, and place the chicken breast-side up in the prepared roasting pan.
Roast the chicken for 1 hour and 15 minutes, basting halfway through with the pan juices. The chicken should reach an internal temperature of 165°F (74°C).
Crisp the skin by broiling the chicken for 2-3 minutes until the skin is golden and crispy.
Rest the chicken by covering it loosely with foil and allowing it to sit for 10 minutes before carving.
How to Cook the White Beans:
Heat olive oil in a skillet over medium heat. Sauté the chopped onion for 1 minute until fragrant.
Add the diced red bell pepper, poblano pepper, and minced garlic. Cook for 2-3 minutes, then add the chopped tomatoes. Stir occasionally until the tomatoes soften and release their juices.
Deglaze the pan with vegetable stock, scraping up any bits stuck to the bottom of the pan. Add the drained white beans, rosemary, thyme, and bay leaf. Stir to combine and let the mixture simmer for 10-15 minutes, allowing the beans to absorb the flavors.
Serve the white beans on a platter and top with the freshly roasted chicken. Enjoy the rich, savory flavors together with the pan juices and a few wedges of the remaining lemon.
This roasted chicken with white beans will become a go-to comfort dish that’s as delicious as it is easy to prepare. The chicken comes out beautifully tender and juicy, while the beans soak up all the vibrant, aromatic flavors from the vegetables and herbs. Perfect for a family dinner or a weekend treat!
