Roasted Chicken Thighs with White Beans, Lemon, and Capers

epicurious.com

lizzieliz

2 (15-ounce) cans white beans, drained and rinsed

2 tablespoons capers with brine

8 teaspoons Dijon mustard

8 skin-on bone-in chicken thighs (about 2 pounds)

1 large lemon, thinly sliced, seeds removed

2 tablespoons olive oil

1 ½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons coarsely chopped fresh parsley

Directions at epicurious.com

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