Wanting a dream of a dish for dinner tonight? Well, it doesn’t get easier than this Italian Chicken Dream! When the juicy chicken thighs, crisp green beans, and plump cherry tomatoes come together for your ease-and-flavor-craving, Italian-loving self, you will certainly be thankful for this sweet and savory dream come true. Don’t sleep on this Italian Chicken Dream that is packed with just the right amount of seasoning and exceeds all the comfort food qualifications. It will definitely have you longing for more!
Ingredients
- 1/4 cup balsamic vinegar
- 1 teaspoon dried parsley flakes
- 1 teaspoon dried basil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 5 cloves garlic, minced
- 1 cup plus 3 tablespoons olive oil
- 8 chicken thighs, bone-in and skin-on
- 1 pound fresh green beans, rinsed and ends trimmed
- 2 cups mixed cherry tomatoes
- 1 loaf crusty ciabatta bread, broken into small chunks
- 2 tablespoons fresh parsley, minced
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Line an 18×26-inch baking sheet with parchment paper.
Step 3 –In a small bowl, add the balsamic vinegar, the parsley, the basil, the salt, the black pepper, the garlic, and 1 cup of the olive oil and whisk until it is well combined.
Step 4 –Transfer the chicken pieces to a large resealable plastic bag.
Step 5 –Add 1/2 of the olive oil mixture to the chicken thighs, seal the bag, and carefully toss to coat.
Step 6 –Place the bag on a large plate and refrigerate until the vegetables are ready to bake.
Step 7 –In a large bowl, add the green beans, the tomatoes, and the remaining olive oil mixture and toss to coat.
Step 8 –Add the marinated chicken thighs, skin-side up, to the prepared baking sheet, leaving space between each piece.
Step 9 –Use a slotted spoon to transfer the veggie mixture to the prepared baking sheet and place it randomly around the chicken thighs, leaving the excess marinade behind.
Step 10 –Bake the chicken and the veggies, about 20 minutes.
Step 11 –While the chicken and veggies are baking, in a large bowl, add the ciabatta bread, drizzle with the remaining olive oil, and toss to coat.
Step 12 –Carefully transfer the baking sheet from the oven and gently shake the pan to prevent sticking, loosening the chicken thighs and/or the veggies.
Step 13 –Add the bread chunks to the pan and arrange them randomly on top of the chicken and the veggies.
Step 14 –Bake the chicken and the veggies until the chicken thighs reach an internal temperature of 165 degrees F and the veggies are tender, about 10 minutes.
Step 15 –Sprinkle the chicken and the veggies with the parsley and serve.
