Pan-Roasted Chicken Breasts with Roasted Tomatoes and White Beans Recipe

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 (8-ounce) skin-on, bone-in chicken breasts
• 1 cup cherry tomatoes
• 4 garlic cloves, peeled
• Kosher salt and freshly cracked pepper
• ½ tablespoon dried rosemary
• 1 cup canned Great Northern, navy, or other white beans, rinsed and drained

1. Preheat the oven to 425°.
2. Heat a Lodge 12-inch cast iron skillet over medium-high heat for 1 minute. Add the oil—it should shimmer in the pan and just begin to smoke. Add the chicken breasts, skin side down, and sear for 3 minutes (leave them totally alone, no fussing or poking). After 3 minutes, flip the chicken breasts; add the tomatoes and garlic so they make contact with the pan. Season everything lightly with salt and pepper, and sprinkle with the rosemary.
3. Place the skillet in the oven, and roast until the chicken is just cooked through at its thickest point, 18 to 22 minutes. Add the beans for the last 5 minutes of cooking, stirring them together with the tomatoes and garlic.
4. Remove the skillet from the oven, and serve, discarding the garlic cloves.