One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto
A flavorful one-pan meal featuring crispy chicken legs served over a bed of cannellini beans, infused with a zesty pistachio and parsley pesto, and finished with a hint of lemon.
Ingredients
- 2 chicken legs
- 1 jar 570g cannellini beans, drained and rinsed
- 1 shallot quartered
- 3 garlic cloves 2 finely sliced, 1 grated for pesto
- 1 bay leaf
- 1 parmesan rind optional
- 2/3 cup chicken stock
- 30 g pistachios
- 25 g fresh parsley
- 1 lemon zest and juice
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp ricotta or thick Greek yogurt per person optional, for serving
Instructions
- Preheat oven to 190°C (375°F).
- In a roasting tray, combine quartered shallot, sliced garlic, parmesan rind (if using), and a drizzle of olive oil.
- Add drained cannellini beans, chicken stock, and bay leaf to the tray. Stir gently to mix.
- Place chicken legs on top of the bean mixture. Drizzle with olive oil and season with salt and pepper.
- Roast in the oven for 30–40 minutes until chicken is golden and cooked through, reaching an internal temperature of 75°C (165°F).
- While the chicken cooks, prepare the pistachio and parsley pesto: In a blender or food processor, combine pistachios, grated garlic, fresh parsley, lemon zest, and a pinch of salt. Gradually add olive oil until a pesto-like consistency is achieved.
- Once the chicken is cooked, remove from the tray and let it rest for a few minutes.
- Before serving, stir lemon juice into the bean mixture for added brightness.
- Plate the beans, top with the crispy chicken, and drizzle with the prepared pistachio pesto. Optionally, add a dollop of ricotta or Greek yogurt to each plate.
Notes
- For a vegetarian version, substitute chicken with roasted vegetables or tofu.
- Ensure the chicken skin is dry before roasting to achieve maximum crispiness.
- Leftover pesto can be stored in the refrigerator for up to a week or frozen for longer storage.