The Scoop
Enjoy an effortless, delicious dinner with this Easy Italian Chicken Sheet-Pan loaded with chicken, green beans, tomatoes, and ciabatta bread.
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.
×