Tuscan Inspired Lemon-Rosemary Chicken with Cannellini Beans & Roasted Squash-Arugula Salad

There’s something so fulfilling about roasted chicken and this sense of satisfaction is universal. The warm aromas that fill the kitchen while it cooks are comforting and feel like home. I love the different ways you can roast chicken with endless herbs and veggies- somehow lemon and rosemary end up on the rotation more often than others. There is something magical about how this combination marries with garlic and olive oil. You can develop deep flavors in this  simple recipe. The cannellini beans are creamy and filling and beautifully absorb the rosemary, garlic + lemon. The kitchen will smell divine too.

Once the salad is made, serve with chicken and a nice glass of white wine. If you’re inspired by the rustic Tuscan flavors, try a nice Vermentino. Tuscany is known mainly for it’s red wines but there are lovely whites as well from the coastal regions of Tuscany known as “La Costa Toscana!” Just the name is divine! (forgive me, I’m taking Italian lessons and I’m in love with the language). According to Zester Daily, “Vermentino should have an appealing sapidità, a difficult word to translate into English — “sapidity”. Essentially it should leave you wanting another taste, or indeed another glass.”                  No arm twisting required here…


Lemon-Rosemary-Garlic Chicken with Cannellini Beans

The Steps:

Preheat oven to 400 degrees F

Wash chicken thighs and pat dry, place in roasting pan

Squeeze the juice of 1 lemons on the chicken

Spread cannellini beans around chicken thighs in pan

Add chopped garlic over beans

Add rosemary sprigs spread across pan

Pour white wine into pan (if you don’t have wine, you can use water)

Squeeze the juice of another 1/2 lemon all over beans

Slice the lemon and place various wedges across the pan in between beans + chicken

Rub top of chicken thighs with olive oil (for crispy goodness) and pour the rest over beans

Season with red chili flakes, salt + pepper

Bake at 375 degrees for approximate 45 min – 1 hour depending on size of chicken thighs




The Ingredients:

8-10 chicken thighs

4 Rosemary sprigs

2  15.5 oz cans of cannellini beans

4 large or 5 small cloves of garlic, roughly chopped

2 lemons

1 cup white wine or water

1/2 cup vegetable oil

1 teaspoon red chili flakes (adjust to desired heat)

salt + pepper to taste



Roasted Squash-Arugula Salad

The Steps:

Saute white onions in vegetable oil until translucent

Saute squash until soft

Season with salt + pepper, set aside



Assemble salad ingredients in a bowl adding arugula, chopped tomato, chopped red onion, chopped chives (optional)

Cube 1 avocado and add to salad

Squeeze lemon juice immediately on avocado so it doesn’t oxidize and turn black

Add good olive oil and a bit more lemon juice directly on top of salad along with salt + pepper and fold gently to mix ingredients



Add sauteed squash on top of salad

Serve with the chicken and buon appetito!




 Salad Ingredients:

3-4 cups arugula (or other green of your choice)

1 avocado, cubed

3 medium Roma tomatoes, chopped

1 small red onion, finely chopped

2-3 tablespoons fresh chive, chopped

juice of 1-2 lemons

3-4 tablespoons good olive oil

3-4 green squash, chopped

2 small or 1 medium white onion, chopped

salt + pepper to taste


Musical Inspiration:

Andrea Bocelli, Melodramma (Vivere Live in Tuscany)



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