Mediterranean Roasted Chicken with Tomatoes and Cannellini Beans

This is delicious and hearty - almost like a stew. Great for a chilly night.

From The Cafe Sucre Farine

Ingredients:
~1/3 cup extra-virgin olive oil
~4 garlic cloves, minced
~1 tsp. smoked paprika
~1 tsp. coriander
~1 tsp. oregano
~1 tsp. ground cumin
~1 tsp. curry powder
~1 tsp. sriracha chili sauce
~1 tsp. salt
~1 medium lemon, very thinly sliced
~4-6 chicken breasts
~2 15oz. cans cannellini beans, drained
~2 pints cherry tomatoes
~1 cup chopped fresh cilantro

1. Preaheat oven to 450. Mix first 9 ingredients in a medium-sized bowl.
2. Heat 1 tbs. olive oil in a large saute pan. Rub each chicken breast with about 2 tsp. of olive oil/spice mixture. Place in heated pan and saute for several minutes. Remove from pan and place in a large oven-safe dish (I used a Dutch oven).
3. In a large bowl, combine remaining oil mixture with the beans, tomatoes, lemon slices, and 1/2 cup cilantro. Add to dish with chicken, surrounding the chicken, but not covering it. Sprinkle lightly with salt and pepper. Roast until chicken is cooked through, about 20-25 minutes. Sprinkle with other 1/2 cup cilantro.