Recipe Background
Dinner on the table with no effort or stress? Where do we sign up?! Well, with Easy Italian Chicken Sheet-Pan Dinner, of course! Golden chicken thighs, crisp green beans, juicy tomatoes, and toasty chunks of ciabatta bread! It's all here and all delicious! Of course, a tangy and sweet marinade with plenty of garlic helps, too! Easy Italian Chicken Sheet-Pan Dinner makes dinnertime and life easy... the way they both should be!
Dinner on the table with no effort or stress? Where do we sign up?! Well, with Easy Italian Chicken Sheet-Pan Dinner, of course! Golden chicken thighs, crisp green beans, juicy tomatoes, and toasty chunks of ciabatta bread! It's all here and all delicious! Of course, a tangy and sweet marinade with plenty of garlic helps, too! Easy Italian Chicken Sheet-Pan Dinner makes dinnertime and life easy... the way they both should be!
Ingredients
- 1/4 cup balsamic vinegar
- 1 teaspoon dried parsley flakes
- 1 teaspoon dried basil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 5 cloves garlic minced
- 1 cup plus 3 tablespoons olive oil divided
- 8 chicken thighs bone-in and skin-on
- 1 pound green beans trimmed
- 2 cups mixed cherry tomatoes
- 1 (14-16-ounce) loaf ciabatta bread
- 2 tablespoons fresh parsley minced
Directions
- Preheat the oven to 425 degrees F.
- In a bowl with a spout, add the balsamic vinegar, the dried parsley flakes, the basil, the salt, the black pepper, the garlic, and 1 cup of the olive oil and whisk until well-combined.
- In a large, resealable plastic bag , add the chicken thighs and 1/2 of the vinegar mixture.
- Seal the bag and massage gently to ensure the chicken thighs are fully coated.
- In a large bowl, add the green beans, the tomatoes, and the remaining vinegar mixture and toss to coat.
- Using tongs, arrange the chicken thighs, skin-side up, on a sheet pan. Discard the excess marinade in the bag.
- Using a slotted spoon, transfer the green bean mixture to the sheet pan, spreading it out evenly around the chicken and discard the excess marinade in the bowl.
- Roast the chicken mixture for 20 minutes.
- Rip the ciabatta bread into large chunks.
- In a bowl, add the ciabatta chunks and the remaining olive oil and toss to coat.
- Shake the sheet pan to prevent the chicken mixture from sticking.
- Add the bread chunks to the sheet pan.
- Roast the chicken mixture again until the chicken skin is golden and crisp and the meat reaches an internal temperature of 165 degrees F, about 10 minutes.
- Serve sprinkled with the fresh parsley.
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