Sheet Pan Italian Chicken
This Sheet Pan Italian Chicken dinner reminds me of summertime in Italy, and it’s as simple and delicious as it gets: toss chicken and veggies on a sheet pan, bake, and eat! Clean-up is easy-peasy, too.
Servings: 4
Ingredients
- 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
Instructions
- Heat 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.
- Season the ingredients with the Magic Mushroom Powder and pour on the extra virgin olive oil.
- Combine 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.
- Drizzle on the aged balsamic vinegar, sprinkle on fresh herbs, and serve!
Video
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 I use to make the recipe.
Nutrition
Calories: 383kcal | Carbohydrates: 15g | Protein: 36g | Fat: 20g | Fiber: 5g | Sugar: 7g