Easy Roasted Chicken Breasts with Tomatoes and White Beans
Roasted chicken breasts bake over tomatoes, white beans, olives, lemon zest and rosemary for a bright, savory one-dish dinner.
Ingredients
- Olive oil
- Salt
- Pepper
- Lemon
- Lemon zest
- Chicken breasts
- Half
- Chicken breast
- Tomatoes
- Chicken
Directions
- Heat the oven to 425 degrees F. Blot the chicken breasts dry, then slice each breast in half crosswise. Sprinkle the pieces all over with pepper and 1 teaspoon of the salt, and put them aside for the moment.
- In a 13- x 9-inch baking dish, combine the olive oil, tomatoes, beans, olives, lemon zest, rosemary, and remaining 1 teaspoon salt. Nestle the seasoned chicken pieces on top of the tomato mixture with the skin facing up. Bake until the chicken is fully cooked and the skin is browned and crisp, about 50 minutes, stirring the vegetables once at the halfway point.