1. Heat oven to 425. In baking dish, toss beans, tomatoes, vinegar and wine with sprigs, garlic, red pepper, 1 tbs olive oil and salt and pepper.
2. Pat chicken dry and place on top of bean mixture, skin-side up, rub with drop of oil and bit more seasoning.
3. Roast till chicken is golden and cooked through, 35-45 minutes; sprinkle with oregano leaves.
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|Serving Size: 1 Serving (233g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 172 (56%)|
|Amt Per Serving||% DV|
|Total Fat 19.1g||26 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 114.5mg||35 %|
|Sodium 123.3mg||4 %|
|Potassium 519.5mg||14 %|
|Total Carbohydrate 4.1g||1 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 2.8g|
|Protein 28g||40 %|
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Calories per serving: 305
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