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In the summer, I’m really into meals that don’t require a lot of time standing around. With a sheet pan meal, I can do other things while dinner is in the oven and don’t need to stay in the kitchen. This Italian chicken sheet pan dinner was a big hit with everyone in my family, and it took less than an hour of prep and cooking time, plus the time to marinade the chicken. That means you can get the chicken in the marinade in the morning, which takes 10 minutes or less. Then it’s just a matter of getting the chicken and green beans on the pan and cooking it all (which takes about 30-35 minutes). You won’t regret trying this!
Italian Chicken Sheet Pan Dinner
Before we get into the recipe, one quick thought is that you can totally make the marinade for the chicken, put the chicken in the bag and stick it in the freezer. If you also have green beans in the freezer, you’ll have pretty much the entire meal in the freezer ready to go—you’ll just need to thaw the chicken.
For the marinade, you’ll need balsamic vinegar, extra virgin olive oil, salt, garlic powder, Italian seasoning, and black pepper.
Add these ingredients to a large ziptop bag.
Then add the chicken in.
For lack of a better word, “squish” the chicken around with your hands until the marinade has permeated the bag and all the chicken looks like it’s been covered. Then stick the bag in the fridge for a few hours or up to overnight.
Once you’re ready to make dinner, preheat the oven to 425 and cover an extra large sheet pan with foil (you can also use two smaller sheet pans, as long as they fit in your oven at the same time!).
Place the chicken on the pan.
Now dump two bags of frozen green beans in a large bowl and add olive oil and salt. Then use your hands to mix it around.
Add the green beans on and around the chicken.
Bake for 30-35 minutes, or until the chicken is cooked through. At this point, the green beans will be perfectly roasted and the chicken perfectly tender. I served this with some bread and got no complaints at the table!
Ingredients
- 4 lb boneless skinless chicken thighs
- 4 tsp sea salt
- 1/2 cup olive oil
- 1/2 cup balsamic vinegar
- 1 tbsp. Italian seasoning
- 3 tsp. garlic powder
- 1 tsp. black pepper
- 2 bags frozen green beans
- 1/4 cup olive oil
- 2 tsp salt
Directions
- In a large ziptop bag, combine 4 tsp. sea salt, 1/2 cup olive oil, balsamic vinegar, Italian seasoning, garlic powder, and black pepper.
- Place the chicken in the ziptop bag, close the bag, and use your hands to massage the chicken into the marinade. Place the bag in the fridge and let marinade for a few hours or even overnight.
- When you’re ready to make dinner, preheat the oven to 425 degrees.
- Cover an extra large sheet pan with foil, take the chicken out of the fridge and spread the chicken thighs on the pan.
- Empty both bags of frozen green beans in a large bowl and drizzle with 1/4 cup olive oil plus 2 tsp. salt. Use your hands or a spoon to stir it around.
- Add the green beans around the chicken on the pan (it’s OK if some of the beans cover the chicken a little), and place the pan in the oven.
- Bake for 30-35 minutes, or at least until the chicken reaches an internal temperature of 165 degrees.
- Serve immediately and enjoy!
