Active Time

　　20 minutes

　　Total Time

　　1 hour

　　Chicken thighs are an inexpensive and delicious alternative to chicken breasts. This one-pan dinner is perfect for a weeknight because it's so simple to put together and cleanup is a breeze.

　　

Ingredients

Serves 4

　　2 (15-ounce) cans white beans, drained and rinsed

　　2 tablespoons capers with brine

　　8 teaspoons Dijon mustard

　　8 skin-on bone-in chicken thighs (about 2 pounds)

　　1 large lemon, thinly sliced, seeds removed

　　2 tablespoons olive oil

　　1 1/2 teaspoons kosher salt

　　1/2 teaspoon freshly ground black pepper

　　2 tablespoons coarsely chopped fresh parsley

　　

Step 1

Position rack in upper third of oven and preheat to 425°F. Toss beans and capers in a 13x9" baking dish and spread out evenly on bottom of pan. Spread 1 tsp. mustard on skin of each chicken thigh and nestle, skin side up, into beans and capers. Arrange lemon slices under and around chicken and add enough water (about 1/3 cup) to come up sides of chicken by 1/2". Drizzle chicken with oil and season whole dish with salt and pepper.

　　

Step 2

Roast chicken, stirring and shaking dish halfway through, until skin is browned and an instant-read thermometer inserted into thickest part of chicken registers 165°F, about 35 minutes. If chicken skin starts to burn, move pan to a lower rack to finish cooking.

　　

Step 3

Transfer chicken, beans, lemon slices, and capers to a serving platter. Spoon some of the pan sauce around chicken and sprinkle with parsley.