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Crispy Chicken with Cannellini Beans & Pistachio Pesto

Crispy Chicken with Cannellini Beans & Pistachio Pesto Magic

Enjoy the delightful flavors of Crispy Chicken with Cannellini Beans & Pistachio Pesto in this elegant, one-pan dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 plates
Course: Lunch
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Beans
  • 400 g Cannellini beans Substitute with navy beans or chickpeas for firmer texture.
  • 4 pieces Chicken legs (bone-in, skin-on) Enhances moisture during roasting.
  • 1 pieces Shallot (quartered) Substitute with onion if necessary.
  • 4 cloves Garlic cloves (some sliced, one grated for pesto) Adjust quantity according to taste.
  • 1 leaf Bay leaf
  • 1 piece Parmesan rind (optional) Omit if not available.
  • 250 ml Chicken stock Vegetable stock can be used for a vegetarian version.
For the Pesto
  • 100 g Pistachios Substitute with almonds or walnuts.
  • 30 g Parsley Fresh.
  • 1 pieces Lemon (zest and juice)
  • 60 ml Olive oil Use high-quality extra virgin for best flavor.
  • to taste Salt
  • to taste Pepper
For Serving
  • 100 g Ricotta or Greek yogurt Optional.

Equipment

  • Oven
  • Roasting tray
  • Food Processor

Method
 

Preparation Steps
  1. Preheat your oven to 200°C (400°F). Layer the quartered shallots, sliced garlic, and optional Parmesan rind in a large roasting tray. Drizzle with olive oil.
  2. Drain the cannellini beans and add them to the roasting tray along with the chicken stock and bay leaf. Mix well.
  3. Nestle the chicken legs on top of the bean mixture. Drizzle with more olive oil, then season with salt and pepper.
  4. Roast in the oven for 30–40 minutes until golden brown and the internal temperature reaches 75°C (165°F).
  5. While the chicken roasts, prepare the pistachio pesto by blending pistachios, grated garlic, parsley, lemon zest, and olive oil until smooth.
  6. After roasting, stir the lemon juice into the cannellini beans. Let the flavors meld.
  7. Serve the chicken on a bed of cannellini beans, drizzled with pistachio pesto and topped with ricotta or Greek yogurt.

Nutrition

Serving: 1plateCalories: 620kcalCarbohydrates: 45gProtein: 40gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 4mg

Notes

For crispier chicken skin, pat the chicken dry before seasoning and let it rest uncovered in the fridge for about 30 minutes. Serve warm for the best experience.

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