Easy Roasted Chicken Breasts with Tomatoes and White Beans

Ingredients

• 2 bone-in, skin-on chicken breasts (about 2 1/4 lb.)
• 1 teaspoon black pepper
• 2 teaspoons kosher salt, divided
• 2 tablespoons extra-virgin olive oil
• 2 pints cherry tomatoes
• 2 (15-oz.) cans cannellini beans, drained and rinsed
• 1 cup pitted Castelvetrano olives
• 1 teaspoon lemon zest (from 1 lemon)
• 1 teaspoon chopped fresh rosemary leaves

Instructions

1. Preheat oven to 425°F. Pat dry chicken breasts, and cut breasts in half crosswise. Season breast pieces evenly with pepper and 1 teaspoon of the salt. Set aside.
2. Stir together olive oil, tomatoes, beans, olives, lemon zest, rosemary, and remaining 1 teaspoon salt in a 13- x 9-inch baking dish. Place seasoned chicken breast pieces, skin side up, on tomato mixture. Bake in preheated oven until chicken is cooked through and chicken skin is golden brown and crispy, about 50 minutes, stirring vegetables once halfway through.