I love nothing more than a meal that feels restaurant-worthy but only dirties one pan, and this one pan roast chicken with white beans and herbs is exactly that — cozy, bright, and comforting, yet easy enough for a busy weeknight. The chicken roasts directly over the beans, infusing them with schmaltzy drippings, then everything is topped with a bright herb salad and a dollop of creme fraiche. It’s one of those easy weeknight meals you’ll come back to over and over.

ingredients needed for one pan roast chicken with white beans and herbs

for the roast chicken and beans:

• 2 shallots, quartered
• 4 garlic cloves, thinly sliced
• 1 (14 oz) can white beans, drained
• 1/2 cup chicken broth
• 1 lb bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• Zest of 1 lemon
• 1 teaspoon brown sugar
• 1 teaspoon salt
• Freshly ground black pepper

for serving

• 1/2 cup fresh herbs (cilantro, mint, dill, chives — any mix you love)
• 1 teaspoon olive oil
• 1/2 teaspoon lemon juice
• Pinch of salt
• 1/4 cup crème fraîche (or sour cream or plain Greek yogurt)

why this one pan meal works

The key to success with this recipe is in layering flavors. The beans, shallots, and garlic sit underneath the chicken, soaking up every bit of lemony, schmaltzy goodness as the thighs roast in the oven. The chicken skin gets crisp, the meat stays juicy, and the beans get really rich and brothy.

The fresh herb salad on top adds brightness, while the crème fraîche cools everything down and pulls the whole bowl together.

using canned vs dry beans

I am not above using canned beans. They are so convenient and help this meal come together as quickly as it does, because how often am I planning ahead enough to soak my dry beans for 12 hours?? Plus roasting the beans in the broth and chicken drippings give them extra flavor still in a short amount of time.

If you prefer to use dry beans, you absolutely can, just make sure they’re fully cooked before adding them to the pan. You’ll need about 1 ½ to 2 cups cooked beans to replace one 14-ounce can. From there, follow the recipe as listed.

how to make one pan roast chicken with white beans and herbs

1. Preheat the oven to 375°F.
2. Place the shallots, garlic, and white beans in a large cast iron skillet or oven-safe pan. Pour the chicken broth over everything.
3. Nestle the chicken thighs on top, skin side up. Drizzle with olive oil.
4. Sprinkle the lemon zest, brown sugar, salt, and black pepper evenly over the chicken.
5. Roast for 25–40 minutes, depending on the size of your thighs, until the internal temperature reaches 165°F.
6. Remove from the oven and let the chicken rest for 5 minutes.
7. While it rests, toss the herbs with olive oil, salt, and lemon juice to make a quick herb salad.
8. Divide the chicken and beans into bowls, top with herbs, and finish with a dollop of crème fraîche.

how to store and reheat leftovers

Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors actually get better as they sit, making this a great meal-prep option. Just store the herb salad and creme fraiche separately!

To reheat, warm gently on the stovetop with a splash of broth or water, or microwave until heated through. Add fresh herbs and a spoon of yogurt or crème fraîche just before serving to bring everything back to life.

other recipes you’ll love

• miso butter salmon bowl
• marry me chicken meatballs
• herby chicken meatball bowl
• thai basil pork bowl

one pan roast chicken with white beans and herbs

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Servings 2 – 3 servings

ingredients

  

roast chicken and beans:

• 2 shallots quartered
• 4 garlic cloves thinly sliced
• 1 14 oz can white beans drained
• 1/2 cup chicken broth
• 1 lb chicken thighs bone-in, skin-on
• 1 tablespoon olive oil
• Zest of one lemon
• 1 teaspoon brown sugar
• 1 teaspoon salt
• black pepper

to serve:

• 1/2 cup herbs: cilantro mint, dill, chives
• 1 teaspoon olive oil
• pinch of salt
• 1/2 teaspoon lemon juice
• 1/4 cup creme fraiche or sour cream or plain greek yogurt

instructions

 

• Preheat the oven to 375F. Place the shallots, garlic, and white beans in a large cast iron skillet or oven safe pan. Pour the chicken broth over it all. Place the chicken thighs on top, skin side up. Pour the olive oil over the chicken thighs. Sprinkle the lemon zest, brown sugar, salt, and pepper on the chicken. Transfer to the oven and bake for 25-40 minutes, depending on the size of the chicken thighs, until the internal temperature reaches 165F.
• When the chicken has reached temperature, let it rest for 5 minutes before serving. While it rests, make the herb salad. Place the herbs in a bowl. Add the olive oil, salt, and lemon juice. Toss to combine.
• To serve, divide the chicken and beans into bowls. Top with the herb salad and a dollop of creme fraiche. Enjoy!