Sheet Pan Italian Chicken
- Yield 4 servings
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Sheet Pan Italian Chicken sits in the Chicken section of Regbie. The card serves 4 servings. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1½ pounds boneless skinless chicken thighs,, cut into 1½-inch cubes
- 1 pound French green beans,, or asparagus spears
- 1 cups cherry tomatoes
- ½ cup Castelvetrano olives,, pitted
- 1 small red onion,, cut into ½-inch wedges
- 2 garlic cloves,, minced
- 2 teaspoons Magic Mushroom Powder,, or Diamond Crystal kosher salt (if using fine grain salt or Morton’s kosher salt, use 1 teaspoon)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons aged balsamic vinegar
- ¼ cup minced fresh Italian parsley, and/or fresh basil
Method
Warm the oven to 425°F on convection mode or 450°F on regular mode with the rack in the middle position.
While the oven is heating up, put the chicken, green beans, cherry tomatoes, olives, onions, and garlic on a sheet pan.
Salt the ingredients with the Magic Mushroom Powder and pour on the extra virgin olive oil.
Mix everything, making sure the chicken and veggies are well coated. Spread all the ingredients in a single layer on the sheet pan.
Pop the sheet pan in the oven and roast for 15 to 25 minutes, rotating the tray halfway through cooking. The sheet pan Italian chicken dinner is ready when the chicken pieces are cooked through (an inserted meat thermometer should read 165°F), the green beans are blistered, and most of the cherry tomatoes have burst open.
Spoon on the aged balsamic vinegar, sprinkle on fresh herbs, and serve!
Kitchen notes
- Leftover Italian chicken can be stored in a sealed container in the fridge for up to 4 days or in the freezer for up to 3 months.
- This is the blue sheet pan the cook use to make the recipe.
