The new “dump” cooking trend really does take home cooking to its simplest and yet most effective and tasty form. All you do for this Chicken Dump Dinner, as just one scrumptious example, is mix, pour, and bake. Bam! The result is golden brown and juicy chicken, on a bed of bright tomatoes and hearty beans, just ready to absorb all the drippings as the poultry cooks. It’s fun, herbaceous, flavorful, and so filling. Dump your other dinner plans and get started on this Chicken Dump Dinner.
Ingredients
- 2 chicken breasts, bone-in and skin-on
- 1 teaspoon black pepper
- 2 teaspoons kosher salt, divided
- 2 tablespoons extra-virgin olive oil
- 2 pints cherry tomatoes
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 cup pitted Castelvetrano olives
- 1 teaspoon lemon zest
- 1 teaspoon fresh rosemary leaves, chopped
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Pat the chicken breasts dry and cut them in half crosswise.
Step 3 –Season the breast pieces evenly with the pepper and 1 teaspoon of the salt.
Step 4 –Stir together the olive oil, the tomatoes, the beans, the olives, the lemon zest, the rosemary, and the remaining salt in a 9×13-inch baking dish.
Step 5 –Place the seasoned chicken breast pieces skin-side up on the tomato mixture.
Step 6 –Bake, stirring the vegetables halfway through, until the chicken has reached an internal temperature of 165 degrees F and the skin is golden-brown and crispy, about 50 minutes.
Step 7 –Serve hot.
