I’ve found that it’s a lot easier to cook in the winter than to dress in cute outfits (or at least find someone willing to photograph them), so you’re getting a recipe. This has been in our rotation ever since we were briefly a gluten free family last year (5 days to be exact). It’s stayed in the lineup because it’s so easy and my kids eat it.
8 chicken thighs (you can sub for other cuts but I’d recommend bone in and skin)
1 pint cherry tomatoes, whole
5 cloves garlic, diced
2 15.5-oz cans cannellini beans, drained and rinsed
fresh thyme and oregano – a few sprigs of each
3 tbls. olive oil
sea salt and pepper
Add tomatoes, olive oil, garlic, thyme, oregano and cannellini beans to a 9×13 baking dish. Stir. Place chicken on top. Brush with olive oil and sprinkle with sea salt and pepper. Bake at 425 degrees for 40-45 mins. Serve over rice.