I saw this recipe being made on the Food Network and knew right then I had to make it and put my own spin on this dish. This sheet pan dinner is so easy to make and so flavorful your family will want you to make it over and over again. This is my version of Italian Chicken Sheet Pan Dinner.

Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Cook Time: 55 minutes
Total Time: 2 hours 10 minutes
Yields: 4 servings
Equipment: 1 half-sheet pan, chef’s knife, 2 large mixing bowls whisk, aluminum foil, 1 large zip-lock freezer baggie, 1 (2-cup) measuring cup, tongs

Ingredients:
1/4 cup of balsamic vinegar
3 teaspoons of dried parsley flakes, reserve 1 teaspoon
2 teaspoons of Italian seasoning
2 teaspoons of Kosher salt, divided
1 teaspoon  1 teaof freshly ground black pepper, divided
5 cloves garlic, finely minced
1 1/4 cups of olive oil, reserve 1/4 cup
8 bone-in, skin-on, chicken thighs
1 pound of green beans, ends trimmed
3 pints of grape tomatoes
1 loaf of crusty Ciabatta bread, torn into 2 1/2 inch pieces
2 tablespoons of fresh Italian flat-leaf parsley, finely chopped for garnish

Directions:
Preheat oven to 425 degrees F.

Start by covering the sheet pan with aluminum foil. This will make for easy clean-up. In a large mixing bowl, add the balsamic vinegar, dried parsley, Italian seasoning, Kosher salt, fresh ground black pepper, minced garlic, and 1 cup of olive oil. Whisk until well combined.

Place the chicken in a large zip-lock baggie and pour in half the marinade. Transfer the remaining half of the marinade to a measuring cup and set aside. Release all the air out of the bag and seal it up. Massage the bag to coat all the chicken thighs with the marinade. Transfer to the frig for at least 1 hour.

In a large mixing bowl add the prepped green beans, and tomatoes. Pour over the remaining marinade, toss to coat all the vegetables.

Using tongs, arrange the chicken skin-side up on the sheet pan. Again, using a pair of tongs, to transfer the beans and tomatoes to the sheet pan, leaving the excess marinad behind. On the middle rack of the oven, roast for 35 to 40 minutes.

In the meantime, prep the Ciabatta bread. Place the torn pieces into a large mixing bowl. Pour in the remaining olive oil, 1 teaspoon of Kosher salt, 1/2 teaspoon of fresh ground black pepper, and 1 teaspoon of dried parsley flakes. Toss to combine.

Turn the oven to the broil setting.

Broil for 3 to 5 minutes (broil time may vary slightly) or until the skin of the chicken becomes golden brown and crispy. Keep a close eye on the chicken and vegetables, this process happens quickly. Remove the sheet pan from the oven.

Return the oven back to 425 degrees F.

Arrange the bread chunks on the pan. Return to the oven and continue cooking for another 10 minutes. Using a digital read thermometer, make sure the internal temperture of the chicken reads 165 degrees F.

Sprinkle the sheet pan with fresh Italian flat-leaf parsley and serve. There you have it, my version of Italian Chicken Sheet Pan Dinner.

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