Roast Chicken with Lemon and White Beans

This cozy, one-pot meal features a whole roasted chicken with tender white beans and bright lemon flavors. Simmered in a fragrant broth, it’s a hearty and wholesome dish. Serve it with crusty bread for a comforting meal. Originally from The Complete Anti-Inflammatory Diet for Beginners.

Serves 2-4

Ingredients

• 1 tablespoon extra virgin olive oil

• 1 (3.5–4 lb) chicken

• 1 teaspoon salt

• ¼ teaspoon freshly ground black pepper

• 1 onion, sliced

• 2 garlic cloves, thinly sliced

• ½ cup chicken broth

• ½ cup dry white wine

• 1 (15-ounce) can white beans, rinsed

• 2 tablespoons fresh lemon juice

Instructions

1. Preheat the oven to 375°F.

2. Heat olive oil in a large Dutch oven over high heat. Pat chicken dry and season with salt and pepper.

3. Brown the chicken, breast-side down, for 4–5 minutes. Turn over and brown the back.

4. Scatter onion and garlic around the chicken. Add broth and wine. Cover and bake for 1 hour.

5. Add beans and lemon juice, cover, and bake for another 30 minutes.

6. Uncover and let chicken cool for 10 minutes before serving.

7. Substitution Tip: Use a pre-roasted chicken and bake with all ingredients at 350°F for 30 minutes.