Sheet Pan Roasted Chicken with Lemon White Beans

When you want a homemade dinner without the fuss, try this One-Pan Roasted Chicken with Lemony White Beans. It’s an effortless, flavorful meal that comes together in a single baking dish—perfect for busy weeknights or a relaxed weekend supper that still looks and tastes special.

This recipe is intentionally simple: combine canned white beans, aromatic shallots and garlic, briny olives, bright lemon, and fragrant herbs, then nestle bone-in, skin-on chicken thighs on top and roast until the skin is golden and the beans are infused with lemony, savory juices. The one-pan approach saves time on both prep and cleanup, while producing a satisfying, restaurant-worthy result.

The dish is bright and balanced—lemon zest and slices add acidity, Castelvetrano olives bring a subtle buttery brininess, and fresh oregano and basil finish the plate with herbaceous freshness. Serve with crusty bread or a green salad to soak up the pan juices, and pair with a crisp white wine if you like.

Ingredients

• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 2 shallots, thinly sliced
• 6 garlic cloves, smashed
• 1/2 cup pitted Castelvetrano olives, torn in half (or another mild green olive)
• 1/2 cup dry white wine (or low-sodium chicken broth)
• 1 large lemon, zested and thinly sliced (seeds removed)
• 1 tablespoon chopped fresh oregano leaves
• 2 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1/2 teaspoon crushed red pepper flakes
• 6 to 8 bone-in, skin-on chicken thighs
• 2 tablespoons extra-virgin olive oil
• Fresh basil leaves, for serving

Step-by-Step Instructions

Step One: Preheat the oven

Preheat your oven to 425°F (220°C). A hot oven helps the chicken skin crisp while the beans soak up the flavors.

Step Two: Build the bean base

In a 9×13-inch baking dish (or similar ovenproof pan), combine the drained cannellini beans, sliced shallots, smashed garlic cloves, torn olives, white wine (or chicken broth), lemon zest and slices, chopped oregano, 1 teaspoon of kosher salt, 1/2 teaspoon black pepper, and the crushed red pepper flakes. Toss gently to combine and spread into an even layer so the beans form a flavorful bed for the chicken.

Step Three: Season and arrange the chicken

Pat the chicken thighs dry with paper towels to encourage crisp skin. Drizzle 2 tablespoons of extra-virgin olive oil over the chicken and rub it in so each piece is well coated. Nestle the thighs, skin side up, into the bean mixture. Sprinkle the chicken skin with the remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper, distributing the seasoning evenly.

Step Four: Roast until golden

Place the baking dish in the preheated oven and roast until the chicken thighs are cooked through and the skin is deep golden brown, about 45 to 50 minutes. Cooking time can vary slightly depending on thigh size and your oven; the chicken should reach an internal temperature of 165°F (74°C).

Step Five: Rest, garnish, and serve

Remove the dish from the oven and let it rest for 5 to 8 minutes. The short resting time allows the juices to settle. Scatter fresh basil leaves over the chicken and beans before serving. Serve warm with bread to soak up the flavorful pan juices, or alongside a simple green salad for a lighter meal.

Recipe FAQs

Serving Suggestions & Tips

This one-pan meal shines with simple sides: crusty bread to mop up juices, a crisp green salad dressed with lemon and olive oil, or roasted vegetables. Leftovers keep well in the refrigerator for 2 to 3 days; reheat gently in the oven to help restore some crispness to the skin. If you enjoy a little extra brightness, squeeze a touch more fresh lemon over the dish just before serving.

Recipe Details

• Prep time: about 20 minutes
• Cook time: 45 minutes
• Total time: approximately 1 hour 5 minutes
• Servings: 4
• Dietary notes: Gluten-free, dairy-free

Author and Credits

Author: Alex Snodgrass

Photography and styling by Eat Love Eats.