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Lemon Herb Roasted Chicken with Brothy Beans

Urban Accents Marinade Recipe
Lemon Herb Roasted Chicken with Brothy BeansCulinary WingmanJuly 10, 2019

Juicy, roasted chicken with hits of fresh herbs and citrus zest using our Herby Lemon marinade makes this an easy dish you can serve the whole family!



For Chicken:

For Beans:

  • 2 cans cannellini beans, drained and rinsed
  • 2 cups chicken or vegetable stock
  • 1/4 - 1/2 onion, chopped
  • 2 carrots, peeled and chopped
  • 2-4 cloves garlic, minced or grated
  • fresh oregano
  • lemon slices or wedges for garnish
  • 2-3 Tablespoons olive oIl


20 min
45 min
1 h 5 min




For Chicken:

  1. In a shallow baking dish or zip top bag, coat chicken with marinade. Cover and let sit in refrigerator for at least 30 minutes or up to 6-8 hours.
  2. When ready to bake, preheat oven to 400°. Remove chicken to a foil-lined baking dish and discard any remaining marinade. Bake chicken for approximately 40 minutes (brushing on more marinade after 20-30 minutes) or until the internal temperature reaches 165°. Juices should run clear.

For Beans:

  1. While the chicken is cooking, heat olive oil in a large sauce pan. Add onion and carrots and sauté until onion is translucent. Add garlic and cook for 1 minute more. Add stock to pan and bring to a simmer. Add beans and cook at a low simmer until broth has thickened slightly and beans are tender and flavorful - appx 15 minutes.
  2. Serve beans and broth in the bottom of a wide bowl and place carved chicken on top. Garnish with fresh oregano leaves and lemon wedges.


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