Keeper Recipe ~ Chicken with White Beans & Tomatoes

Quite a few of you requested that I share the recipe that I found to be a "keeper" from the ones that I tried last week.  This one was really delicious and simple.  And for once I made it exactly as the recipe stated except I used dried thyme instead of the fresh thyme sprigs it called for because my grocery store didn't have the fresh.  I really liked it as it was but per my family's request next time I make it I think I would cut the beans to one can and make a serving of brown rice seperately to go under it when served instead.  They missed the carb component, I guess, and when I think of it I think rice would be nice to carry all that delicious sauce.  They also requested boneless thighs but I'll have to ponder that one because once you remove the bones you remove some of the flavor.

CHICKEN WITH WHITE BEANS AND TOMATOES
Adapted from Real Simple. Link will take you to the original recipe.

-2   15oz. cans white kidney beans (cannellini beans), rinsed and drained
-1 pint (small carton) grape tomatoes
-1 teaspoon dried thyme (original recipe called for 4 fresh sprigs)
-4 sprigs fresh oregano, plus leaves for garnish
-2 large cloves garlic, pressed
-1/4 tsp crushed red pepper
-1/2 cup chicken broth +1 Tbsp. red or white wine vinegar (or 1/2 cup white wine)
-2 Tbsp. olive oil (I used extra virgin)
-coarse ground sea salt and fresh ground black pepper
-8 bone in, skin on chicken thighs

Heat oven to 425*F.  In a 9x13 glass baking dish, toss beans, tomatoes, thyme, oregano, garlic, red pepper, chicken broth, wine vinegar, 1 Tablespoon of the olive oil, approx 1/4 tsp ground salt and 1/4 tsp. ground pepper.

Rinse and pat chicken dry with a paper towel.  Place skin side up on the beans.  Rub the tops with remaining 1 Tablespoon olive oil.  Season with salt and pepper.  (I used the fresh ground sea salt and pepper again).

Put in oven and roast 35 - 45 minutes until the chicken is golden and cooked through.  Sprinkle with fresh oregano leaves to serve.