This is based on a recipe by Michael Chiarello that used potatoes instead of white beans. I thought white beans would go really well with the lemon, garlic and rosemary, as I love white bean dip with all those ingredients. My hypothesis was correct.

Be careful to rinse, drain and pat the beans a little with a paper towel or the extra moisture on the beans could cause the olive oil to splatter a bit. The beans don’t get crunchy per se, but they do get a little dry and golden brown. They definitely gain some flavor from the heat of the pan.

The sauce is indeed lemony. Add the butter, it will be good. Also, a little feta cheese on the top of the plated chicken is tasty. Trust me on that one.

Chicken with White Beans, Rosemary & Lemon
(Serves two like this; double for four)
1 lemon
salt & pepper
2 . . . → Read More: Better Than a Dip for Dinner: Chicken with White Beans, Rosemary & Roasted Lemon