Roasted Chicken Thighs with Rosemary Canellini Beans and Spinach

Dinner, Cast Iron Cooking, Chicken Thighs, Comfort Food
Dinner, Cast Iron Cooking, Comfort Food
Yield: 1

Roasted Chicken Thighs with Rosemary Canellini Beans and Spinach

Roasted Chicken Thighs with Rosemary Canellini Beans and Spinach

A rather old fashioned pairing, but the flavors are incredible. So easy to prepare. Use canned beans for a quick dinner (gasp!) or take the time to soak and cook some from dried, the flavor is better this way.
prep time: 3 H cook time: 1 H  total time: 4H


Quantities are Per Person
  • 1 skin-on chicken thighs per person
  • 1 teaspoons cajun seasoning
  • 1 tablespoons olive oil
  • 1 cloves garlic, finely minced
  • 1/3 cup dried canellini beans*
  • 1/4 cup chopped celery
  • 1/4 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1 tablespoon fresh rosemary, chopped
  • 1 cups homemade chicken broth
  • 1 teaspoon worcestershire sauce
  • freshly ground black pepper
  • 1 tablespoons red wine vinegar OR fresh lemon juice
  • 3 cups fresh spinach


  1. The day before if possible, marinate the chicken in a Ziplock bag with the Cajun seasonings, and some salt, pepper, and olive oil, OR…..maybe an hour or two before needed.
  2. To prepare the beans - the night before, or morning of… place 1/3 cup of dried beans per person in a heatproof glass dish. Bring some water to boil and cover completely, by at least 1 inch. Allow to sit at least 1 hour, overnight is preferred. Drain and rinse prior to the rest of the preparation.
  3. Bean cooking should start 2.5 to 3 hours before you need them to be ready. Dried beans take time. If using canned, well, skip that part.
  4. Add 1 tbsp of onion to a saucepan, melt, then add the garlic, celery, onion, and peppers to the pan, and do a quick 5 minute softening. Add the spices and cook for 30 seconds or so to allow them to become fragrant, add the beans and bring to a simmer. Do not yet add salt. Save that for 1 hour prior to finishing.
  5. Preheat the oven to 375 and using a cast iron pan over medium heat, add the thighs and cook until the skin has started to brown, somewhere around 5 minutes. When it's browned on both sides, place in the oven and begin the rest of the dish.
  6. While the chicken is roasting and the beans are simmering, bring a medium sized sauté pan to medium heat. Add a pat of butter and some olive oil, cook for 1 minute and begin to sauté the spinach. Add some garlic, and a splash of red wine vinegar.
  7. When the chicken has cooked, plate as follows: Add some beans, place spinach on top of the beans, then add your chicken thighs to the top. Sprinkle with some additional fresh herbs if desired. Enjoy!


This recipe was inspired by The Daley Plate and the link is to the original recipe.
Created using The Recipes Generator
This recipe is worth making again and again and again.  It's a regular rotating meal here, originally by The Daley Plate.  There is something to the rosemary scent of the beans, with the saltiness of the sauteed spinach that is amazing.  While chicken skin is not on my 'good' food list - i brave it anyway - and just eat a tiny little piece of it.   Crohns and EPI make it especially difficult to digest fats, but it's a chance worth taking.

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