First off, happy first day of Spring and to celebrate, here’s my recipe for Roasted Chicken with Cannellini Beans & Tomatoes. I can only hope with the snow last week we are finally moving into spring weather for good. Now I know, I know. This is not the most spring-like sounding recipe but it’s super tasty nonetheless. It’s been sitting here just waiting for a feature on the blog and today’s the day.


This recipe is a mixture of interesting spices, chicken, lemon and Cannellini beans. I love Cannellini beans and use them in soups, stews and veggie dishes. Cooking them in the oven with the olive oil/herb mixture makes them soft and buttery and the whole dish almost reminds me of a cassoulet (albeit with a different taste profile). The great thing about this dish is that it’s one pan so clean up is super easy. I loved the addition of the spiced yogurt as a topping and served it all with a side of farro piled high with sauteed kale, peas and onions on top.


Ingredients: (makes 2 servings, feel free to double for 4)

  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon paprika
  • 1 tsp. cumin
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. sea salt
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon honey
  • 2 chicken breasts
  • 1 can Cannellini Beans, drained and rinsed
  • 2 cups cherry tomatoes
  • 1/2 cup chopped basil
  • Fresh lemon (one lemon chopped into 1/8)

Preheat oven to 425. Stir together first five ingredients into a bowl. Add 2 tsp. of the oil and spice mixture into the Greek yogurt, add the honey, give it a stir and set aside.

Place your chicken in a casserole baking dish. Brush 2 tbsp. spiced oil over the chicken. Add beans, tomatoes, lemon slices, basil and remaining oil mixture into a bowl and toss to coat. Add bean/tomato mixture to the baking dish and season with sea salt and ground pepper.


Roast chicken for 25 minutes or until cooked through. Garnish with basil, a squeeze of fresh lemon juice and serve with a dollop of Greek yogurt.


When you’re done, look around the kitchen, marvel at the lack of dishes and put any leftovers straight into the fridge in their baking dish. If that isn’t an easy weeknight meal, I don’t know what is! Enjoy and happy eating, happy spring!

10 thoughts

  1. Kristin, this was SO good! I made it yesterday for dinner and prepped it in the morning, so all I had to do was throw it in the oven when I got home. SO much flavor. And so funny, I picked up my phone to text my mom that she should make it and she had just texted me that they had it for dinner and she wanted to tell me how good and easy it was. Thanks for the great recipe! Excited to have my leftovers for lunch today!


    1. Also, we had it over spinach like you suggested and it was great. Very filling … we didn’t even need a grain. I might try it with boneless thighs next time!

      Liked by 1 person

    2. Yay! So glad it turned out well. I loved it as well – just a different way to bake chicken with some spices that are unique. And so funny that you and your mom both made it the same night :) Great minds think alike! Enjoy your lunch :)


  2. Hi Kristin, I love your recipes. I am really enjoying “cooking” with you. Thanks for all of your wonderful culinary ideas. Love you and all of your family, Becky


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