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One-pan crispy chicken with cannellini beans and pistachio pesto brings together comfort and freshness with very little effort. The crackling skin of roasted chicken sinks into creamy beans, and a drizzle of emerald pesto brightens every bite. This is the kind of recipe that always gets rave reviews at my table yet manages a low-maintenance vibe perfect for even a busy midweek night.
The first time I made this I was surprised how simple it was to pull off yet it tasted like it took all day. The leftovers the next day were even better which is always a bonus.
Ingredients
- Cannellini beans: This creamy protein-rich base makes the dish hearty and is a breeze to find canned or jarred Choose beans with no extra additives for best taste
- Chicken legs: They roast up juicy with extra crispy skin Opt for legs with skin on and bone in for flavor and tenderness
- Shallot: Adds subtle sweetness and depth Look for ones that feel firm and tight-skinned
- Garlic: Brings aromatic punch Use fresh cloves for best flavor
- Bay leaf: Provides earthiness Use fresh when possible for a brighter note
- Parmesan rind: Infuses a savory umami richness Use if you have it from a wedge of good parmesan
- Chicken stock: Adds moisture and body Try to use a low-sodium or homemade variety
- Pistachios: Give the pesto a nutty crunch and color Buy unsalted and taste for freshness
- Parsley: Lends a grassy brightness Opt for flat-leaf if you can
- Lemon: Delivers essential acidity and zest Choose a lemon that feels heavy for its size
- Ricotta or thick Greek yoghurt: Optional for extra creaminess Look for a high-quality full-fat version if possible
Step-by-Step Instructions
- Prep the Flavors:
- Quarter the shallot and finely slice two cloves of garlic for the roasting tray. Grate or finely chop one more garlic clove to save for the pesto. Prepare your roasting tray making sure it is just big enough for the chicken to sit snugly on top of the beans. Add the shallot slices parmesan rind and sliced garlic to the tray.
- Assemble the Base:
- Add the drained and rinsed cannellini beans to the tray. Shake or gently stir to combine everything so flavor is distributed throughout. Pour in the chicken stock and nestle the bay leaf into the mixture.
- Add and Season the Chicken:
- Place the chicken legs on top of the beans. Rub a drizzle of oil over both legs to evenly coat the skin which helps it crisp in the oven. Season generously with salt and pepper.
- Roast the Chicken and Beans:
- If using an air fryer set to 170 degrees Celsius and cook for 35 to 40 minutes. If using the oven set to 190 degrees Celsius and roast for 30 to 40 minutes. In either case the chicken is done when the skin is golden brown and crisp and a probe thermometer shows the thickest part has reached 75 degrees Celsius. If extra color is needed turn up the heat to 200 degrees for a few minutes at the end.
- Make the Pistachio Parsley Pesto:
- While the chicken cooks blend parsley one grated garlic clove and pistachios until sandy and finely ground. Pour in oil gradually blending until a loose pesto forms. Taste and season well with salt and pepper. This can also be done by hand with a sharp knife or by pounding in a mortar.
- Finish with Lemon and Serve:
- Take the chicken out of the pan and let it rest so the juices settle. Grate lemon zest onto the beans for freshness. Squeeze in juice from half the lemon and stir gently. To serve scoop hearty beans onto plates top with crispy chicken and spoon over pistachio pesto. Add a dollop of ricotta or yogurt if you like creamy tang.
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Parsley is my favorite ingredient here because it gives such a clean grassy lift to the rich chicken and beans. The first time I made this my son ate double helpings of the pesto with a spoon – it was definitely a family hit.
How To Store Leftovers
Let everything cool fully before storing. Place chicken and beans together in a shallow airtight container. The pesto can be kept in a small jar covered with oil. This dish will stay fresh for two to three days in the refrigerator. Warm beans over moderate heat adding a splash of water or stock. Reheat the chicken in a hot oven to help keep the skin crisp. Store the pesto separately for best taste and color.
Ingredient Swaps And Variations
Use white beans like butter beans if you cannot find cannellini. Swap chicken thighs if legs are not available they roast up tender and moist as well. Nut allergies No problem Make the pesto with sunflower seeds or extra parsley and a touch more lemon zest. If you want extra greens toss a few handfuls of baby spinach or kale into the beans before roasting.
Serving Suggestions
Serve straight from the roasting tray for a rustic family-style meal. Slices of crusty bread are perfect to soak up the lemony bean juices. A crisp green salad or fennel slaw on the side adds great balance if you want a lighter touch.
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A Little Recipe History
Pesto in Italy has always been about adaptability making use of what is on hand just like this recipe. Pistachio pesto echoes Sicilian flavors while the cannellini beans bring a Tuscan comfort vibe. I love how this dish feels both European and totally fuss-free.
Recipe FAQs
- → How do I make the chicken skin extra crispy?
Pat the skins dry, add a light oil coating, and cook until golden. If needed, increase the oven temperature just before finishing to help crispiness.
- → Can I use another type of bean?
Yes, butter beans or great northern beans work well if cannellini are unavailable. Choose creamy, mild beans for best results.
- → Is the parmesan rind essential?
It's optional, but adds extra savoriness to the beans. If omitting, season beans a bit more for balance.
- → Can I prepare the pesto by hand?
Absolutely. Finely chop pistachios, parsley, and garlic, then mix with olive oil, salt, and pepper for a rustic texture.
- → What are suitable toppings?
Ricotta or thick Greek yoghurt add creaminess; extra lemon zest, a drizzle of olive oil, or a sprinkle of fresh herbs also work well.