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One-Pan Crispy Chicken with Cannellini Beans and Pistachio Pesto Recipe

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★★★★★

5 from 375 reviews

This one-pan crispy chicken with cannellini beans and pistachio pesto is a delightful and hearty meal featuring golden, crisp chicken legs roasted atop creamy cannellini beans infused with shallot, garlic, and Parmesan flavors. Topped with a fresh, nutty pistachio and parsley pesto and a vibrant lemon finish, this dish is both comforting and flavorful, perfect for an easy yet impressive weeknight dinner.

Ingredients

Scale

For the Chicken and Beans

  • 1 jar (570g) cannellini beans, drained and rinsed
  • 2 chicken legs
  • 1 shallot, quartered
  • 3 garlic cloves (2 thinly sliced, 1 grated for pesto)
  • 1 bay leaf, fresh or dried
  • 1 parmesan rind (optional)
  • 2/3 cup (160ml) chicken stock
  • Oil, for cooking (amount as needed)
  • Salt and pepper, to season

For the Pistachio Pesto

  • 30g pistachios
  • 25g parsley (a small bunch)
  • 1 clove garlic
  • ¼ to ⅓ cup olive oil
  • Salt and pepper, to taste

For Serving (Optional)

  • 1 tablespoon ricotta or thick Greek yoghurt per person
  • 1 lemon (zest and juice)

Instructions

  1. Preheat oven or air fryer: Set your oven to 190°C (375°F) or your air fryer to 170°C (340°F) to get it ready for roasting the chicken and beans.
  2. Prepare the roasting tray: Place the quartered shallot, thinly sliced garlic, a splash of oil, and the parmesan rind (if using) into a snug roasting tray. Add the drained cannellini beans and toss gently to combine everything evenly, then add the bay leaf and pour in the chicken stock.
  3. Season and place the chicken: Nestle the two chicken legs on top of the beans. Lightly coat the chicken skin with oil and season generously with salt and pepper to ensure a crispy and flavorful skin.
  4. Cook the chicken and beans: Roast in the oven for 30 to 40 minutes, or air fry for 35 to 40 minutes until the chicken is golden brown and crisp. Use a temperature probe to confirm the internal temperature has reached 75°C (165°F) in the thickest part. If needed, increase temperature to 200°C (390°F) briefly to crisp the skin further.
  5. Make the pistachio pesto: While the chicken cooks, combine parsley, garlic clove, and pistachios in a blender or food processor. Blend to a coarse, sandy texture. Gradually add olive oil to achieve a pesto consistency. Season with salt and pepper to taste.
  6. Finish the beans: Once the chicken is done, remove it from the tray and let rest for a few minutes. Grate the zest of a lemon into the beans and squeeze in half the lemon’s juice. Stir to brighten flavors.
  7. Serve: Plate the lemony beans, top with the crispy chicken legs, add a dollop of ricotta or Greek yoghurt if using, and drizzle with the fresh pistachio pesto for a vibrant, rich finish.

Notes

  • Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 75°C (165°F).
  • The parmesan rind adds depth to the beans but can be omitted for a vegetarian-friendly option (excluding the chicken).
  • Pistachio pesto can be made ahead and stored in the fridge for up to 2 days.
  • Ricotta or Greek yoghurt adds creaminess and balances the savory notes.
  • Adjust lemon juice to your preferred level of acidity.
  • This recipe can be made in either an oven or an air fryer depending on your equipment and preference.

Keywords: crispy chicken, cannellini beans, pistachio pesto, one-pan dinner, air fryer chicken, roasted chicken, easy weeknight meal, healthy chicken recipe

Find it online: https://todayquickmeals.com/one-pan-crispy-chicken-with-cannellini-beans-and-pistachio-pesto-recipe/