Italian Chicken Sheet Pan Supper and False Spring

Ah Spring is in the air.  There are light green leaves starting to open up on our trees and the grass is almost fully in.  Temperatures are in the high 70's and beautiful sunshine.  I have our patio furniture out and table set for our weekly Sunday night family dinners.

Then this...(no exaggeration either), the next morning we woke up to this!  I did not get to have my dinner with my pretty little pillows, decorative placemats and lanterns!  

I no sooner got everything set and all #@%* broke loose!  Torrential down pouring rain, then wind, then snow.  I'm seriously starting to wonder if I'm ever going to get to enjoy our deck.

Since I am so busy decorating our patio, then bringing everything back in, then setting up outside again, then hauling it all back one more time (I think you get the picture), I need more quick sheet pan dinners like this one!

Italian Chicken Sheet Pan Supper

Courtesy of Pioneer Woman

1/4 cup balsamic vinegar

1 tsp dried parsley flakes

1 tsp dried basil

1 tsp kosher salt

1/2 tsp freshly cracked black pepper

5 cloves garlic, minced

 1 cup plus 3 Tbl olive oil

8 bone-in, skin on chicken thighs

1 pound green beans

2 cups mixed cherry tomatoes

1 loaf crusty ciabatta bread

2 Tbl minced fresh parsely

Preheat oven to 425 degrees.

To a bowl or pitcher, add the vinegar, parsley, basil, salt, pepper, garlic, and 1 cup of the olive oil.  Whisk until well combined.

Put the chicken in a large zipper bag and pour in half of the dressing.  Seal the bag and squish to coat the chicken.

Trim the ends of the green beans and put in a large bowl with the tomatoes.  Pour over the remaining dressing and toss.

Using tongs, arrange the chicken skin-side up on a sheet pan.  Use a slotted spoon to transfer the beans and tomatoes to the sheet pan, leaving the excess marinade behind.  Roast for 20 minutes.

Meanwhile, rip the bread into large chunks.  Add to a bowl, drizzle with the remaining 3 tablespoons olive oil and toss.

After the chicken and vegetables have roasted for 20 minutes, shake the pan to prevent sticking, then add the bread chunks to the pan.  continue to roast until the chicken is cooked through and the skin is golden and crisp, about another 10 minutes.  Sprinkle the sheet pan with parsley and serve.

One Year Ago: Loaded Baked Potato Salad

Two Years Ago: Bundt Pan Chicken

Three Years Ago: Pesto Cheesy Chicken

Four Years Ago: Lemon Orzo Shrimp and Asparagus

Five Years Ago: Cheese Souffles

My poor husband, while I am inside a toasty warm house whining, he is doing all the hard work.