Italian Chicken Sheet Pan Supper
High-heat roasting transforms succulent chicken thighs, fresh green beans, and jammy cherry tomatoes into a cohesive Italian-style feast on a single pan.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Italian-American
Ingredients
1 cup plus 3 tablespoons olive oil
1/4 cup balsamic vinegar
5 cloves garlic, minced
1 tsp dried parsley flakes
1 tsp dried basil
1 tsp kosher salt
1/2 tsp black pepper
8 bone-in, skin-on chicken thighs
1 lb green beans, trimmed
2 cups cherry tomatoes
1 loaf ciabatta bread
2 tbsp fresh parsley
Instructions
1. Preheat oven to 425 Fahrenheit.
2. Whisk olive oil, balsamic, garlic, and dried herbs in a bowl.
3. Marinate chicken in half the dressing; toss beans and tomatoes in the other half.
4. Arrange chicken and vegetables on a sheet pan. Roast for 20 minutes.
5. Tear ciabatta into chunks and toss with 3 tbsp olive oil.
6. Add bread to the pan and roast for 10 more minutes until chicken is 165 Fahrenheit.
7. Garnish with fresh parsley and serve.
Notes
Pat chicken skin dry before marinating for maximum crispness.
Tear bread by hand to create jagged edges that soak up pan juices.
Ensure the pan is not overcrowded to prevent steaming.
Nutrition
- Serving Size: 2 thighs + veggies
- Calories: 645
- Sugar: 8g
- Sodium: 980mg
- Fat: 36g
- Saturated Fat: 8g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 145mg
Find it online: https://www.flavourrecipe.com/italian-chicken-sheet-pan-supper/