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
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 9x13-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.