Before roasting the chicken and vegetables, Ree quickly marinates them in a mixture of balsamic vinegar, garlic, and Italian herbs to give them a rich flavor. The pièce de résistance is the shredded ciabatta she adds in the final ten minutes of baking, which becomes crunchy croutons.
Ingredients:
- 1/4 cup balsamic vinegar
- 1 teaspoon dried parsley flakes
- 1 teaspoon dried basil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 5 cloves garlic, minced
- 1 cup plus 3 tablespoons olive oil
- 8 bone-in, skin-on chicken thighs
- 1 pound green beans
- 2 cups mixed cherry tomatoes
- 1 loaf crusty ciabatta bread
- 2 tablespoons minced fresh parsley
Instructions:
Step:NO:01
Start the oven at 425 degrees Fahrenheit.
Step:NO:02
Add the vinegar, parsley, basil, salt, pepper, garlic, and one cup of olive oil to a bowl or pitcher. Mix thoroughly with a whisk.Step:NO:03
Transfer the chicken to a big zipper bag and add half of the dressing to it. To coat the chicken, close the bag and squeeze it.Step:NO:04
Cut off the ends of the green beans and combine them with the tomatoes in a large bowl. Add the remaining dressing and mix again.Step:NO:05
Place the chicken skin-side up on a sheet pan and arrange with tongs. With a slotted spoon, move the tomatoes and beans to the sheet pan, discarding any extra marinade. Give it a 20-minute roast.
Step:NO:06
In the interim, tear the bread into big pieces. Transfer to a bowl, pour in the leftover 3 tablespoons of olive oil, and mix.Step:NO:07
Shake the skillet to keep the chicken and veggies from sticking after they have been roasting for 20 minutes before adding the bread bits. Roast the chicken for a further 10 minutes or so, or until it is cooked through and the skin is crisp and golden. After adding the parsley to the sheet pan, serve.
more details for recipes:https://www.foodnetwork.com/recipes/ree-drummond/italian-chicken-sheet-pan-supper-5271106
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