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Roasted Chicken with Greens and Beans

A warm, comforting, flavorful one-pan dish that works just as well for Sunday dinner as it does for company. 

Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 4


  • olive oil
  • 6 cloves garlic, smashed and sliced into a few pieces each
  • 1 large bunch Swiss chard, kale, or a mixture of both, rinsed and roughly chopped
  • 1 15 oz can cannelini beans, drained and rinsed
  • 1 whole chicken, approx 3.5 lb
  • 1/2 lemon, cut into 4 pieces
  • 1 large leek, white and light green parts only
  • 2 stems fresh thyme (or about 1/2 tsp dried)
  • salt and pepper


  1. Preheat oven to 375F. Drizzle some of the olive oil in a large cast iron skillet (about 2 tbsp). Add 3 garlic cloves, all of the chard, and the white beans. Try to evenly distribute them in the pan. 

  2. Slice the leek in half lengthwise. Slice one of the halves into thin half-moons, and sprinkle over the chard/bean mixture. 

  3. Stuff the chicken with the other half of the leek, lemons, thyme, and remaining garlic. Drizzle the outside of the chicken with a few tbsp olive oil, and coat generously with salt and pepper. Massage some of the oil, salt, and pepper on the meat by gently separating the skin from the meat. Place the bird on top of the chard and bean mixture in the pan. 

  4. Bake for approximately 2 hours, or until a thermometer in the thickest part of the bird reads 165 F. I highly recommend using an instant read thermometer to ensure the bird is done. If you don't have one, another way to confirm it is done is if the juices between the leg and the breast run completely clear. 

  5. Serve pieces of chicken along with the greens and beans.