This can easily qualify as a weeknight supper star. Quickly season the chicken, then make the bean stew while the chicken is roasting. Dinner on the table in under an hour!


  1. Heat oven to 425°F. Line a rimmed baking sheet with parchment paper. Mix rosemary, fennel seeds, salt, and pepper. Rub over chicken; place on baking sheet. Bake 25 to 30 minutes or until no longer pink near bone. Cook to internal temp of 165°F.

  2. Meanwhile, heat oil in large skillet over medium-high heat. Cook, stirring occasionally, onion and garlic for 2 minutes. Add tomato and oregano; cook 1 minute. Season with salt and pepper. Stir in broth and beans; simmer over medium-low heat about 10 minutes.

  3. Serve chicken with beans, sprinkled with red pepper flakes.


Just BARE® Boneless Skinless Chicken Thighs may be substituted for Just BARE® Bone-In Chicken Thighs.

Nutritional values may change if you choose to substitute another chicken product or any other ingredients. If substituting frozen chicken for this recipe, thaw before cooking.