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–+ servings

Toaster Oven Sumac Roasted Chicken Thighs with Lemony White Beans

Juicy bone-in chicken thighs marinated in tangy sumac and warm spices are roasted right on top of creamy, garlicky white beans in a single toaster oven pan — a satisfying weeknight dinner with almost no cleanup.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken & Marinade
  • 4 bone-in, skin-on chicken thighs about 2 lbs total
  • 2 tablespoons olive oil
  • 2 teaspoons ground sumac
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper freshly ground
  • 1 tablespoon fresh lemon juice
White Bean Base
  • 2 cans white cannellini beans 15 oz each, drained and rinsed
  • 4 cloves garlic thinly sliced
  • 1/2 cup chicken broth low-sodium; or vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes optional
  • 1/2 teaspoon kosher salt
  • 1 tablespoon fresh lemon juice
To Serve
  • 2 tablespoons fresh flat-leaf parsley roughly chopped
  • 1 teaspoon ground sumac for finishing
  • 1 lemon cut into wedges

Method
 

Marinate the Chicken
  1. In a large bowl, combine the olive oil, sumac, cumin, paprika, garlic powder, onion powder, salt, pepper, and lemon juice. Stir into a smooth paste.
  2. Pat the chicken thighs completely dry with paper towels — this is key to getting crispy skin. Add them to the bowl and rub the marinade all over, including under the skin where possible.
  3. Let the chicken marinate for at least 10 minutes at room temperature while you prepare the beans. For deeper flavor, cover and refrigerate for up to 8 hours.
Prepare the White Bean Base
  1. Preheat your toaster oven to 425°F (220°C) on the Bake or Roast setting.
  2. In a 9x13-inch toaster oven baking pan or a rimmed baking sheet that fits your toaster oven, combine the drained white beans, sliced garlic, chicken broth, olive oil, oregano, red pepper flakes, salt, and lemon juice. Stir well to combine.
  3. Spread the bean mixture into an even layer across the bottom of the pan.
Roast
  1. Nestle the marinated chicken thighs skin-side up on top of the bean mixture, spacing them evenly so air can circulate. The chicken should sit proud on top of the beans, not be submerged.
  2. Place the pan on the middle rack of your preheated toaster oven and roast for 30–35 minutes, until the chicken skin is deeply golden and crispy and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
  3. If the skin needs more color in the last few minutes, switch to the broil setting for 2–3 minutes, watching closely to avoid burning.
  4. Remove from the toaster oven and let rest for 5 minutes before serving. The beans should be creamy and have absorbed most of the broth and the flavorful chicken drippings.
Serve
  1. Spoon generous portions of the white beans into shallow bowls or onto plates. Place a chicken thigh on top.
  2. Finish with a scatter of fresh parsley, an extra pinch of ground sumac, and a squeeze of lemon. Serve immediately with crusty bread or warm pita for scooping up the beans.

Notes

Bone-in, skin-on thighs work best here — they stay juicy during the roast time needed for the beans to absorb all the flavor. Boneless thighs can be used but reduce cook time to 20–22 minutes. If your toaster oven runs hot, check the chicken at the 25-minute mark. The bean base thickens as it sits — stir in a splash of warm broth when reheating leftovers. Sumac is available at Middle Eastern grocery stores or online; it has a fruity tartness that really makes this dish. Don't skip drying the chicken skin with paper towels — it's the single most important step for crispiness.

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