Baked Chicken Legs with Tomatoes and Beans

This is a great “all in one pan” dish. Super flavourful, easy to make, and really no clean up – my kind of meal!! You can substitute the chicken legs for thighs as well. It does need to cook for at least an hour (depending on your oven temperature), but I find that cooking it for up to 1.5 hrs crisps up the chicken and allows all the flavours to come together. Don’t worry about the chicken drying out. Because so many juices form from the tomatoes, chicken and oil, it really keeps the chicken moist.

I used an aluminum pan from the dollar store. The reason I love these are because they are inexpensive, an easy clean up (you can toss them!) and I find that they heat up very quickly and remain very hot throughout the whole cooking process, which allows the food to develop more flavour. If you don’t have an aluminum pan on hand, feel free to use whatever you have. Just make sure it’s a few inches deep. Happy cooking!

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Serves: 6 Prep Time: 20 Minutes Cooking Time: 1.5 Hours 1.5 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 5 voted )

Ingredients

• 2 Cups of Cherry Tomatoes
• 1 Medium Yellow Onion
• 1 Small Purple Onion
• 2 Cloves of Garlic
• 1 Can White Canellini Beans
• Handful of Fresh Basil
• Chicken legs (8-12)
• Olive Oil, Salt & Pepper

Instructions

1. Start by chopping up the first 4 ingredients.
2. Throw the chopped up ingredients into the baking dish and season with olive oil, salt and pepper. 
3. Place the chicken legs on top. Add the handful of fresh basil and season again with salt, pepper and olive oil. 
4. Heat your oven to 400 degrees. Place chicken on the middle rack, covered with foil for 30 minutes. Remove foil after 30 mins and flip chicken over. Place back in oven for another 30, then flip again, and then put back in for the final 30 minutes to brown the chicken. It should look something like this once it's done.
   It's really as simple as that. Enjoy!