1 15.5-ounce cans cannellini beans, rinsed
1/2 pint grape tomatoes
2 sprigs fresh thyme or 1 tsp. dried
2 sprigs fresh oregano or 1 tsp. dried
1 garlic clove, smashed
1/4 teaspoon crushed red pepper
1 tsp olive oil
Kosher salt and black pepper
4 boneless chicken breasts
Heat oven to 350° F. In a 9-by-13-inch (or some other large) baking dish, toss the beans and tomatoes with the thyme and oregano, garlic, red pepper, 1 tsp of the oil, 1⁄2 teaspoon salt, and 1⁄4 teaspoon black pepper.
Pat the chicken dry and place on top of the bean mixture. Season with 1⁄2 teaspoon salt and 1⁄4 teaspoon black pepper.
Roast until the chicken is golden and cooked through, 35 to 45 minutes. Sprinkle with the oregano leaves.