8 chicken thighs (bonelesse, skinless or bone in with skin)
1 pound fresh green beans
2 c. cherry tomatoes
Optional- small chopped potatoes 1 c.
Optional- fresh parsley
Instructions
Preheat oven to 425 degrees. Mix the vinegar,
parsley, basil, salt, pepper, garlic and olive oil
together.
Put chicken in a large zip lock bag. Pour half the
dressing into the ziploc bag. Squish the chicken to
get it coated. Let it sit 30 minutes or longer (even
overnight) turning the bag over a few times to get
all the chicken coated.Put green beans, tomatoes
(and potatoes if using them) in another large zip
loc bag. Clean and trim ends of green beans. Pour
rest of the dressing in with vegetables. Again, stir
to coat (making sure to not squish the tomatoes._
Spry jelly roll pan with non-stick spray. Use tongs
to place chkien on pan (skin side up if using
chekcin with skin). Use slotted spoon to transfer
vegetables to the pan, arranging veggies between the
chicken thighs. Roast for 20 minutes, and check
chicken to loosen it/keep it from sticking to the
pan. Cook for another 20 minutes. sprinkle with
fresh parsley if desired.
Originally Submitted
5/6/2024
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