Directions:
- Heat oven to 425.
- In a 9x13 baking dish toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, 1/2 teaspoon salt and 1/4 tsp black pepper.
- Pat the chicken dry and place on top of the bean mixture, skin side up. Rub with the remaining tablespoon of oil, season with 1/2 tsp salt and 1/4 tsp black pepper.
- Roast until chicken is golden and cooked through, 35-45 minutes. Sprinkle with oregano leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1593.74 Kcal (6673 kJ) | ||
| Calories from fat | 1408.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 156.53g | 241% | |
|---|---|---|---|
| Cholesterol | 356.74mg | 119% | |
| Sodium | 173.52mg | 7% | |
| Potassium | 416.9mg | 9% | |
| Total Carbs | 12.37g | 4% | |
| Sugars | 4.77g | 19% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 34.07g | 68% | |
| Iron | 0.4mg | 2% | |
| Calcium | 36.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 341.97 Kcal (1432 kJ) | ||
| Calories from fat | 302.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.59g | 241% | |
|---|---|---|---|
| Cholesterol | 76.55mg | 119% | |
| Sodium | 37.23mg | 7% | |
| Potassium | 89.46mg | 9% | |
| Total Carbs | 2.65g | 4% | |
| Sugars | 1.02g | 19% | |
| Dietary Fiber | 0.09g | 2% | |
| Protein | 7.31g | 68% | |
| Iron | 0.1mg | 2% | |
| Calcium | 7.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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