Roasted Chicken Thighs with Harissa and Cannellini Beans | America's Test Kitchen

Ingredients

• 8 (5- to 7-ounce) bone-in chicken thighs , trimmed
• 1 1/4 teaspoons table salt , divided
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon harissa
• 1 onion , chopped fine
• 4 garlic cloves , sliced thin
• 2 (15-ounce) cans cannellini beans , rinsed
• 1 cup chicken broth
• 1 cup jarred roasted red peppers , rinsed, patted dry, and chopped coarse
• 1/2 cup pitted green olives , chopped coarse