Italian Chicken Sheet Pan

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We can't resist a delicious and easy sheet pan recipe!

Meet our Italian Chicken Sheet Pan recipe, inspired by Ree Drummond, The Pioneer Women. The combination of flavors, colors, and textures in this dish drew us in, compelling us to recreate and slightly tweak to make our own version of this delicious dish.

This recipe is a no-fail, easy meal perfect for any night of the week. Our version uses bone-in split chicken breasts sliced into smaller pieces for convenience and a generous sprinkle of Italian seasoning. We’ve also reduced the oil for a lighter touch and marinated the chicken and vegetables overnight to enhance the flavors.

Looking for more great sheet pan meals? Here are four of them that we love!

Italian Chicken Sheet Pan

Servings

Ingredients

¼ cup balsamic vinegar
2 tsp of Italian Seasoning
1 tsp kosher salt
½ tsp freshly cracked black pepper
5 cloves garlic, minced
¾ cup plus 2 tablespoons extra virgin olive oil
2 split chicken breasts with bone and skin or 8 bone-in, skin-on chicken thighs
1 lb French style green beans
2 cups mixed cherry tomatoes
1 baguette or Italian style loaf of bread
2 tbsp minced fresh parsley Add the vinegar, parsley, basil, salt, pepper, garlic, and ¾ cup of olive oil to a bowl. Whisk until well combined.

Instructions

Add the vinegar, parsley, basil, salt, pepper, garlic, and ¾ cup of olive oil to a bowl. Whisk until well combined.
Put the chicken in a large zipper bag and pour in half the dressing. Seal the bag and squish it to coat the chicken.
Trim the ends of the green beans if needed and put them in a large zipper bag with the tomatoes. Pour over the remaining dressing and toss.
Marinade overnight if you have the time.
When ready to bake, preheat the oven to 375 degrees F.
Using tongs, remove the chicken from the bag and arrange the chicken on a sheet pan. DISCARD the marinade used for the chicken. Bake the chicken in the oven for 20-25 minutes.
Remove the chicken from the oven, turn it over, and arrange the green beans and tomatoes on the sheet pan. Pour the marinade over the vegetables and onto the sheet pan.
Bake for another 20 minutes or until the chicken is firm and fully cooked.
While vegetables and chicken are baking, rip the bread into large chunks. Add to a bowl, drizzle with the remaining 2 tablespoons olive oil, and toss.
After the chicken and vegetables have been roasted for 20 minutes, shake the pan to prevent sticking, then add the bread chunks to the pan and bake for another 10 minutes.
Sprinkle the sheet pan with parsley and serve.