2cups(500 mL) cooked Great Northern beans (see notes)
1cob of corn, husk on (see notes)
1/4cup(60 mL) feta cheese
chopped fresh Italian parsley, for garnish, if desired
Directions
Preheat oven to 400°F (200°C).
In a large bowl, whisk together 2 Tbsp (30 mL) canola oil, lemon juice and zest, Dijon mustard, paprika, garlic powder, salt and pepper. Add chicken thighs and toss to coat. Set aside to marinate for at least 15 minutes.
While chicken is marinating, prep the onion, zucchini and red pepper, then spread them and the beans on a large baking sheet. Drizzle with remaining oil and toss to coat. Season with salt and pepper to taste and arrange in a single layer on the baking sheet.
Take chicken from the bowl and nestle it on the baking pan among the beans and veggies. Place the corn (still in the husk) directly on the oven rack beside the baking sheet. Roast in preheated oven for 25-30 minutes, or until chicken reaches a temperature of 165°F (74°C). Place sheet pan under the broiler for 5 minutes to add additional colour to the chicken and veggies.
Remove baking sheet and corn from oven. Allow corn to cool for about 5 minutes. Once cool enough to handle, use a sharp knife to cut kernels off the cob. Add corn to the sheet pan, then sprinkle with feta and chopped Italian parsley, if desired. Serve on its own or with crusty buns on the side!
Notes
Great Northern beans are the white beans grown in Alberta. Other white beans to use include white kidney, cannellini and navy (white pea beans). A 19 oz (540 mL) can, drained and rinsed, yields 2 cups (500 mL) cooked beans for this recipe.
Can’t find corn on the cob in its husk? You can use a 341 mL can of corn, drained and rinsed or 1 cup (250 mL) frozen corn, thawed instead.
Other seasonal veggies that work in this recipe include Brussels sprouts, broccoli and cauliflower.
2cups(500 mL) cooked Great Northern beans (see notes)
1cob of corn, husk on (see notes)
1/4cup(60 mL) feta cheese
chopped fresh Italian parsley, for garnish, if desired
1
Preheat oven to 400°F (200°C).
2
In a large bowl, whisk together 2 Tbsp (30 mL) canola oil, lemon juice and zest, Dijon mustard, paprika, garlic powder, salt and pepper. Add chicken thighs and toss to coat. Set aside to marinate for at least 15 minutes.
3
While chicken is marinating, prep the onion, zucchini and red pepper, then spread them and the beans on a large baking sheet. Drizzle with remaining oil and toss to coat. Season with salt and pepper to taste and arrange in a single layer on the baking sheet.
4
Take chicken from the bowl and nestle it on the baking pan among the beans and veggies. Place the corn (still in the husk) directly on the oven rack beside the baking sheet. Roast in preheated oven for 25-30 minutes, or until chicken reaches a temperature of 165°F (74°C). Place sheet pan under the broiler for 5 minutes to add additional colour to the chicken and veggies.
5
Remove baking sheet and corn from oven. Allow corn to cool for about 5 minutes. Once cool enough to handle, use a sharp knife to cut kernels off the cob. Add corn to the sheet pan, then sprinkle with feta and chopped Italian parsley, if desired. Serve on its own or with crusty buns on the side!
