Roasted Chicken and White Bean Salad

Roasted Chicken and White Bean Salad

Original Tried & True Recipe

This is my ideal weeknight meal; easy to put together for a night in but elegant enough for company. Crispy chicken skin, charred beans and red bell peppers on top of crunchy, peppery arugula make for an absolute delicious dinner that you don't have to feel too guilty about! Serve with your favorite dressing, or make a simple Shallot-Dijon dressing as your chicken roasts. You won't regret it!

Serves 4
Cost: Approximately $3.56 per serving.*


GRADE

Tastiness: 4.5/5
Cost: $
Skill Level: Easy
Time to Make: 40 minutes


INGREDIENTS

4 skin-on chicken leg quarters

3 tablespoons olive oil

1 shallot

4 garlic cloves

1 red bell pepper

1 14.5 ounce can of Cannellini beans

Salt and Pepper to taste

5 ounces arugula

Shallot-Dijon Dressing, Optional (Recipe at the end)

METHOD

Prep Ingredients: Preheat oven to 425ºF. Pat chicken dry and season with salt and pepper. Set aside. Thinly slice the shallot and the red bell pepper. Mash the garlic once with the back of your knife. Drain and rinse the beans.

Heat the olive oil in a large, heavy bottomed skillet until shimmering and very hot. Place the chicken legs in, skins-side down and cook until very crispy, about 5-6 minutes, watching the heat and being careful not to burn the skin! Once crispy, flip and move the legs to the center of the skillet.

Add the shallot, red pepper pepper, garlic, and beans around the outside of the chicken. Season lightly with salt and pepper. 

Place the skillet into the oven and bake for 20-25 minutes, turning the vegetables once, or until the chicken reaches an internal temperature of 165ºF. The beans and vegetables should be charred and crisping up in places.

To serve: Divide arugula between plates and top with a spoonful of vegetables and one chicken leg. Serve with Shallot-Dijon Dressing (optional, recipe below). Enjoy!

Shallot-Dijon Dressing

INGREDIENTS

1 shallot

4 tablespoons sour cream, mayonnaise, or Greek yogurt

2 tablespoons white wine vinegar

1 tablespoon whole grain mustard

1 tablespoon dijon mustard

1/3 cup extra virgin olive oil

Salt, pepper, and a pinch of sugar

Method

Add all ingredients to a food processor and pulse until smooth. Season to taste with salt and pepper.

*Note: Common pantry items such as sugar, salt, oil, and herbs are not factored into the cost of the recipe.

Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!