Lemon Rosemary Chicken and White Beans. - harvestandnourish.com

This one-pan Lemon Rosemary Roast Chicken and White Beans is cozy and comforting but also bright, fresh and not too heavy. A quick, throw everything together and roast until done kind of meal that’s perfect for spring.

There’s just something so satisfying about the warm aromas of roast chicken that invoke feelings of home. The ingredient possibilities are endless, and the leftovers are even better the next day for an easy weeknight dinner.

Here’s everything you’ll need to make this Lemon Rosemary Roast Chicken and White Beans

1.4 to 1.8 kg (3 to 4-pound) whole chicken
Kosher salt, to taste
2 540 ml (19 oz) cans white kidney beans, drained and rinsed
1 lemon, sliced and divided
1 head garlic, cloves separated, and skins removed
Fresh rosemary, a mix of whole sprigs and leaves to taste
¾ cup (175 ml) chicken or vegetable stock
Extra-virgin olive oil

Lemon and rosemary feature regularly in my recipes. Add fragrant olive oil and garlic and you’ve got a flavour combination that’s a match made in heaven.

Roasting a whole chicken over beans with aromatics is a fantastic one-pan meal technique. As the chicken roasts, its juices and drippings flavour the beans, making them creamy, rich and savoury. The lemon caramelizes and together with the rosemary provides a bright, aromatic base. The beans near the edges of the pan crisp up, offering the perfect contrast to the tender chicken.

FAQ’s

What kinds of beans can I use? I’ve used white kidney, cannellini, butter beans and chickpeas in this recipe, they’re all delicious options.
Won’t the beans burst and dry out while roasting? All beans will expand and appear to burst when roasted. Heat will cause their natural moisture to evaporate, crisping up their skins while still retaining their creamy interiors. The olive oil and broth help with moisture retention and prevent burning. For a saucier version, add a little more broth toward the end of cooking.
Will this recipe work using the overnight dry brine method? Yes! In fact, that is my preference when time permits. Seasoning the chicken with kosher salt can be done the night before, and the chicken left uncovered in the refrigerator for at least 8 hours or up to 48 hours. Called a dry brine, this technique deeply seasons the meat and will result in crispier skin. Even removing the chicken from the refrigerator and seasoning it well one hour before roasting will give you a better result. If doing an overnight brine, be sure to use a new baking dish or pan (one that hasn’t been in the refrigerator) when you’re ready to roast.
What can I use if I don’t have a 9×13-inch baking dish? A cast iron pan, baking sheet or roasting pan will also work.
What is the optimal temperature and cook time for roasting? For best browning and to save time, set oven temperature to 425ºF (220ºC). Roast the chicken until the outside is deeply golden brown and the internal temperature reaches 165˚F (75ºC) on a digital thermometer, about 70 to 90 minutes. If you have a large bird (5 pounds), plan on adding more time, checking in 5-minute increments so that you don’t overcook it. For smaller birds (3 pounds), start checking at 50 to 60 minutes.
How to serve Lemon Rosemary Chicken and White Beans? Enjoy it on its own or together with steamed rice, a simple green salad, roasted rapini or your favourite crusty bread.

With crispy golden chicken, creamy white beans and zesty lemon in every bite, this Lemon Rosemary Roast Chicken and White Beans is a simple but impressive one-pan meal. Perfect for weeknights, date nights or an easy Sunday dinner!

Try these Baked Rosemary Chicken Meatballs or this Sundried Tomato and Sage White Bean Dip next.

If you make this recipe, please tag me on Pinterest or Instagram so I can see!

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

Equipment

Chef’s knife
Cutting board
9×13-inch baking dish

Ingredients

3 to 4-pound (1.4 to 1.8 kg) whole chicken *see notes on cook times
Kosher salt to taste
2 540 ml (19 oz) cans white kidney beans, drained and rinsed
1 lemon sliced and divided
1 head garlic cloves separated, and skins removed
Fresh rosemary a mix of whole sprigs and leaves to taste
¾ cup (175 ml) chicken or vegetable stock
Extra-virgin olive oil

Instructions

Preheat oven to 425˚F (220ºC).
Blot dry the chicken all over, including the cavity, with paper towels and generously season with kosher salt. (If time allows, see notes below for seasoning the chicken and letting it rest overnight.)
To a 9-13-inch baking dish, add beans, all but two slices or ends of the lemon, garlic cloves and rosemary. Drizzle olive oil over and toss. Pour in broth. Set whole chicken atop the bean mixture and insert remaining lemon slices and a few sprigs of rosemary into the chicken cavity. Drizzle olive oil over the chicken and a little more over the beans, just enough to keep the beans from drying out.
Roast the chicken until the outside is deeply golden brown and internal temperature reaches 165˚F (75ºC) on a digital thermometer, about 60 to 80 minutes. If you have a large bird (5 pounds), plan on adding more time, checking in 5-minute increments so that you don’t overcook it. For smaller birds (3 pounds), start checking at 50 to 60 minutes.
Remove chicken from oven and let rest in pan for 10-15 minutes.
Transfer chicken to a platter or cutting board. Remove aromatics from the cavity, carve and serve together with bean mixture and any sides of your choosing.

Notes

Beans: I’ve used white kidney, cannellini, butter beans and chickpeas in this recipe, they’re all delicious options.

Overnight dry brine: Seasoning the chicken with kosher salt can be done the night before, and the chicken left uncovered in the refrigerator for at least 8 hours or up to 48 hours. Called a dry brine, this technique deeply seasons the meat and will result in crispier skin. Even removing the chicken from the refrigerator and seasoning it well one hour before roasting will give you a better result. If doing an overnight brine, be sure to use a new baking dish or pan (one that hasn’t been in the refrigerator) when you’re ready to roast.

Baking dish: If you don’t have a 9×13-inch baking dish, you can also use a cast iron pan or roasting pan.

Storage: Leftover chicken and beans will keep well in airtight containers in the fridge for 3 to 4 days or freeze for up to 1 month. Reheat in the oven or on stovetop with a little more broth if needed.