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Test Kitchen Approved

Easy Italian Chicken Sheet-Pan Dinner

Time: 45 minutes

Yield: 8 servings

About

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!

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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

Step 1 -Preheat the oven to 425 degrees F.

Step 2 -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.

Step 3 -In a large, resealable plastic bag , add the chicken thighs and 1/2 of the vinegar mixture.

Step 4 -Seal the bag and massage gently to ensure the chicken thighs are fully coated.

Step 5 -In a large bowl, add the green beans, the tomatoes, and the remaining vinegar mixture and toss to coat.

Step 6 -Using tongs, arrange the chicken thighs, skin-side up, on a sheet pan. Discard the excess marinade in the bag.

Step 7 -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.

Step 8 -Roast the chicken mixture for 20 minutes.

Step 9 -Rip the ciabatta bread into large chunks.

Step 10 -In a bowl, add the ciabatta chunks and the remaining olive oil and toss to coat.

Step 11 -Shake the sheet pan to prevent the chicken mixture from sticking.

Step 12 -Add the bread chunks to the sheet pan.

Step 13 -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.

Step 14 -Serve sprinkled with the fresh parsley.

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