Chicken with white beans and tomatoes

     Let me just start out by saying that this turned out to be one of my favorite dinners I have made in a long time.  It was so simple to make and was just simply delicious.  I found this recipe for Chicken with white beans and tomatoes in an old issue of Real Simple. This was the runner up recipe for our dinner guests earlier this week. It smelled delicious baking in the oven and took just about three minutes to throw together.

Chicken with white beans and tomatoes

Ingredients
2 15.5-ounce cans cannellini beans, rinsed
1 pint grape tomatoes
4 sprigs fresh thyme
4 sprigs fresh oregano, plus leaves for garnish
2 garlic cloves, smashed
1/4 teaspoon crushed red pepper
2 tablespoons olive oil-I used less
kosher salt and black pepper
8 bone-in, skin-on chicken thighs (about 3 pounds total)-I used boneless, skinless thighs

Directions
1. Heat oven to 425° F. In a 9-by-13-inch (or some other large) baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
2. Pat the chicken dry and place on top of the bean mixture, skin-side up. Rub with the remaining tablespoon of oil; season with ½ teaspoon salt and ¼ teaspoon black pepper.
3. Roast until the chicken is golden and cooked through, 35 to 45 minutes. Sprinkle with the oregano leaves.