This is a gluten free recipe; many naturally GF foods have additives that contain gluten. Please be aware & check product labels to ensure you're cooking with GF supplies.
Gather your ingredients!
Stripping thyme from the stem is easy. Grasp the top between a thumb & forefinger; lightly pinch the top of the stem with your other thumb & forefinger; lightly pull toward the bottom. Easy as pie.
Strip thyme & oregano leaves, reserving some oregano for garnish. Dice your garlic.
Empty Cannellini's into a strainer and rinse well. When excess water has drained, pour them in a 13x9 glass baking dish. Smooth them out a bit so they're semi level.
Dump oregano, thyme, red pepper flakes, paprika, sea salt & pepper right into the pan. Stir to combine.
It occurred to me after that it'd be easier to mix in a bowl then add to pan, but that didn't match my photos. Feel free to be smarter than I was. 😝
These are the grape tomatoes I neglected to photograph in the pan with the beans. Dump them in with your assorted herbs & whatnot, and stir it all up together.
Place chicken thighs in a large bowl & drizzle a couple tbsp of olive oil over them. Toss to coat them thoroughly.
Arrange chicken thighs skin side up on top of the beans. I always have more thighs than space, so I cook the extras in their own pan. Sprinkle liberally with sea salt & pepper.
Here are my extras! Dishes go in uncovered, for appx 35 minutes, in a 425* (f) oven. Thighs are done when juices run clear if you pierce the thickest part of the biggest one.
When the chicken is done, I move the dish to the broiler for an additional 2-3 minutes. It really crisps & browns the skin.
Use a slotted spoon to strain the beans from the extra liquid. Sprinkle chicken and beans with reserved oregano leaves. I love this dish so much! (And see, there are my tomatoes.)
If you're so inclined. Thank you for checking out my guide!