One-Pan Lemon Herb Chicken Thighs with White Beans and Spinach

Ingredients

• 4 bone-in, skin-on chicken thighs (approx. 1.5 lbs / 680g)
• 1 can (15 oz) white cannellini beans, drained and rinsed
• 3 cups fresh baby spinach (or 1 cup frozen, thawed and squeezed dry)
• 3 cloves garlic, minced
• 1 lemon (zest + juice)
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• Salt and black pepper to taste
• 1/4 cup low-sodium chicken broth (or water)
• Optional: 1/4 tsp red pepper flakes for heat
• Optional garnish: fresh parsley, extra lemon wedges

Instructions

1. 1

   Get Your Chicken Ready

   Pat the chicken thighs completely dry with paper towels — this is the step most people skip, but it's what gets you that golden, crispy skin. Mix the oregano, smoked paprika, onion powder, salt, and pepper in a small bowl. Rub the spice mix all over the chicken, including under the skin if you can. Let it sit for 5 minutes while your pan heats up.

2. 2

   Sear the Chicken (Don't Rush This Part)

   Heat the olive oil in a large oven-safe skillet or cast iron pan over medium-high heat. Once it's shimmering — not smoking — place the chicken thighs skin-side down. Leave them alone for 6-7 minutes. Seriously, don't move them. You want deep golden color before you flip. Sear the other side for another 3 minutes, then transfer the chicken to a plate temporarily.

3. 3

   Build Your Flavor Base

   Turn the heat down to medium. In the same pan (all those brown bits are flavor — don't you dare wash it), add the minced garlic and cook for about 60 seconds until fragrant. Pour in the chicken broth to deglaze, scraping up any stuck bits with a wooden spoon. Add the lemon zest and about half the lemon juice. Stir in the white beans and red pepper flakes if using.

4. 4

   Bring It All Together in the Oven

   Preheat your oven to 400°F (200°C) if you haven't already. Nestle the seared chicken thighs back into the pan, skin-side up, right on top of the bean mixture. Transfer the whole pan to the oven and roast for 20-22 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the skin is properly crispy.

   

5. 5

   Add the Spinach at the End

   Pull the pan out of the oven and set it on a heatproof surface. Tuck the fresh spinach around and under the chicken thighs — the residual heat will wilt it perfectly in about 2 minutes without turning it into mush. Squeeze the remaining lemon juice over everything, taste the bean mixture and adjust salt if needed, then scatter fresh parsley on top if you've got it.

6. 6

   Rest, Then Serve

   Let the chicken rest in the pan for 5 minutes before serving. This keeps the juices inside where they belong. Serve straight from the pan — one chicken thigh per person with a generous scoop of the white bean and spinach mixture alongside. A piece of crusty bread to mop up the pan juices is absolutely worth it.

Substitution Ideas

Storage Tips

Leftovers keep well in an airtight container in the fridge for up to 4 days. Store the chicken and bean mixture together — the beans soak up the pan juices overnight and honestly taste even better reheated. To reheat, microwave covered on medium power for 2-3 minutes, or warm gently in a small saucepan with a splash of water or broth to loosen it up. The chicken skin won't stay crispy once stored, so if that bothers you, remove it before storing and reheat the chicken meat separately in a hot dry skillet for 2 minutes per side. This freezes okay — the bean and spinach mixture freezes better than the chicken, which can get slightly dry. If freezing, store for up to 2 months and thaw overnight in the fridge.