Chicken With White Beans and Tomatoes

Ingredients:

• 2  15.5-ounce  cans cannellini beans, rinsed
• 1-pint  grape tomatoes
• 4  sprigs fresh thyme
• 4  sprigs fresh oregano, plus leaves for garnish
• 2  garlic cloves, smashed
• 1/4  teaspoon  crushed red pepper
• 2  tablespoons  olive oil
• kosher salt and black pepper
• 8  Bone-in, skin-on chicken thighs (about 3 pounds total)

Directions:

1. Heat oven to 425° F. In a 9-by-13-inch (or some other large) baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
2. Pat the chicken dry and place on top of the bean mixture, skin-side up. Rub with the remaining tablespoon of oil; season with ½ teaspoon salt and ¼ teaspoon black pepper.
3. Roast until the chicken is golden and cooked through, 35 to 45 minutes. Sprinkle with the oregano leaves.