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.