Cannellini beans, broccoli rabe, garlic, and lemon add a host of vibrant flavors and textures to this hearty chicken dinner.

Preparation

Bring a pot of salted water to a boil. Blanch broccoli rabe for 30 seconds, then shock in ice water, drain, and set aside.

Preheat oven to 350°F.

Season both sides of the chicken with salt and pepper, then let rest on a paper towel to absorb the excess moisture.

While chicken is resting, heat cooking oil in a cast iron skillet over medium heat until just before smoking. Place the seasoned chicken skin-side down and cook for 2–3 minutes, or until the skin is browned and releases easily from the pan.

Turn chicken over and place skillet into the oven. Cook for 20–25 minutes, or until the chicken reaches an internal temperature of 155°F. Remove chicken from the pan and set aside.

In the same pan, add the cannellini beans, half of the lemon zest, half of the parsley, red chili flakes, and garlic, then mix to combine. Deglaze wth chicken broth, top with chicken thighs, and return to the oven for 3–5 minutes, or until the liquid has evaporated and the chicken reaches an internal temperature of 165°F.

Add remaining parsley and zest, then serve.