Easy Italian Chicken Sheet-Pan Dinner

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.