Rustic Tuscan Garlic Chicken Sheet Pan Dinner



4 bone-in, skin-on chicken thighs
3/4 cup olive oil, plus a drizzle for bread
1/4 cup aged balsamic vinegar
2 lemons, juice of
10 cloves of garlic, minced
1-1/2 teaspoons kosher salt
1 teaspoon pepper
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes, plus extra for garnish
1/2 pound green beans
24 ounces grape tomatoes
1/3 loaf of sourdough, cut into large cubes
fresh basil, chopped
shaved parmesan


  1. Place chicken in a large bowl for marinating.
  2. In a large measuring cup, whisk together olive oil, balsamic vinegar, lemon juice, kosher salt, pepper, red pepper flakes and Italian seasoning. Pour over chicken. Set in refrigerator for 1-3 hours to marinate.
  3. Remove from refrigerator and add beans and tomatoes to bowl. Mix together making sure the beans and tomatoes are covered with the marinade. Let sit on the counter for 1/2 hour so the beans and tomatoes will soak up the flavor of the marinade.
  4. Preheat oven to 400 degrees.
  5. Place chicken, beans and tomatoes onto sheet pan and place in oven for 35-45 minutes. At  25-30 minutes, add the sourdough and olive oil and place back in the oven for the remainder of the cooking time (10 minutes).
  6. Serve with fresh basil, shaved parmesan and another sprinkle of red pepper flakes.


Until next time, Kris