One-Pan Crispy Chicken Cannellini (Print-Friendly Version)
Crispy chicken, creamy cannellini beans and zesty pistachio pesto come together in a vibrant, one-pan meal.
# What You’ll Need to Make This:
→ Main Components
01 -
570 g cannellini beans, drained and rinsed
02 -
2 chicken legs
03 -
1 shallot, quartered
04 -
2 garlic cloves, finely sliced
05 -
1 bay leaf
06 -
1 parmesan rind (optional)
07 -
160 ml chicken stock
→ Pistachio Parsley Pesto
08 -
30 g pistachios
09 -
25 g fresh parsley (small bunch)
10 -
1 lemon
11 -
1 garlic clove
12 -
60–80 ml extra virgin olive oil
→ For Finishing (Optional)
13 -
Ricotta or thick Greek yoghurt, 1 tablespoon per portion
# How to Prepare:
01 -
Quarter the shallot and finely slice two cloves of garlic. Set out a roasting tray suitable for your oven or air fryer. Add the shallot quarters, parmesan rind if using, and sliced garlic to the tray, drizzling lightly with olive oil.
02 -
Add the drained cannellini beans to the tray. Gently toss to distribute evenly. Pour in the chicken stock and tuck a bay leaf among the mixture.
03 -
Place the chicken legs atop the beans. Rub the skin lightly with olive oil and season generously with salt and freshly ground black pepper.
04 -
Cook in an air fryer at 170°C for 35–40 minutes or in the oven at 190°C for 30–40 minutes, until the chicken is golden, crisp, and fully cooked through. Use a temperature probe to confirm the thickest part of the chicken reaches 75°C.
05 -
If additional colour or crispness is needed, increase oven or air fryer temperature to 200°C for a further few minutes until the skin is crackling and deeply golden.
06 -
While the chicken roasts, combine parsley, one garlic clove, and pistachios in a blender, food processor, or mortar. Pulse or process until coarse. Gradually add olive oil, blending to form a loose pesto. Season to taste with salt and pepper.
07 -
Once chicken is cooked, transfer to a plate and let rest. Grate lemon zest over the beans in the tray, then squeeze in the juice of half the lemon, stirring gently to combine.
08 -
Arrange the beans onto plates and top with rested chicken legs. Drizzle over the pistachio pesto and, if desired, add a spoonful of ricotta or thick Greek yoghurt to each serving.
# Extra Tips:
01 -
For the most flavourful pesto, use freshly picked parsley and good-quality extra virgin olive oil.
02 -
A temperature probe ensures perfectly cooked, succulent chicken every time.