Tuscan Roast Chicken
If you’ve ever dreamed of a dinner that feels fancy but is secretly super easy, this Tuscan Roast Chicken is calling your name! We're talking golden, crispy chicken, roasted veggies bursting with healthfulness & flavor, and chunks of crusty bread soaking up all that delicious marinade. It’s a meal that tastes like a Tuscan sunset without leaving your kitchen.
The best part? Everything cooks on one sheet pan, which means less cleanup and more time to enjoy with your family (or sneak an extra piece of bread). Whether it’s a weeknight dinner or a cozy weekend feast, this recipe is sure to impress with minimal effort. Let’s dive in and get roasting!
A quick note on buying chicken:
Ingredients:
(This recipe makes four (4) servings)
Here’s the re-arranged and slightly re-written list for clarity and flow:
For the Marinade:
- 1/4 cup balsamic vinegar (This would be an excellent option!)
- 1 teaspoon dried parsley flakes
- 1 teaspoon dried basil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 5 cloves garlic, minced
- 1 cup plus 3 tablespoons olive oil (Our very own Tuscan Herb Olive Oil would be a perfect fit!)
For the Dish:
- 8 bone-in, skin-on chicken thighs
- 1 pound green beans
- 2 cups mixed cherry tomatoes
- 1 loaf crusty ciabatta bread
- (Optional) Feel free to add any other veggies that roast well to the party!
For Garnish:
-2 tablespoons minced fresh parsley
Instructions:
Act 1: Proper Poultry (and Marinade / Veggies!) Prep
For the marinade... In a bowl or pitcher, mix together the balsamic vinegar, dried parsley, basil, salt, pepper, minced garlic, and 1 cup of olive oil. Whisk it all together until it’s well combined.
Grab a large zip-top bag, pop in the chicken, then pour in half of the marinade. Seal the bag and give it a good squish to coat all the chicken evenly.
Trim the ends off the green beans and toss them in a large bowl with the cherry tomatoes. Pour the remaining marinade over the veggies and toss until everything is coated.
Act 2: Assemble and Roast!
Using your favorite set of tongs, place the chicken thighs skin-side up on a large sheet pan. Scoop the green beans and tomatoes onto the pan, but make sure to leave any extra marinade behind in the bowl.
Send the sheet pan into the oven and roast away for 20 minutes. (Optional: Bask in the undeniably delicious aroma that results!)
Act 3: "So Tasty that Ciabatta be Kidding Me!"
While the chicken is cooking, tear the ciabatta bread into large chunks and toss them in a bowl with the remaining 3 tablespoons of olive oil. Make sure each bread chunk is lightly coated with that tasty EVOO.
Act 4: Final Roasting Touches
After 20 minutes, carefully shake the pan to keep things from sticking. Add the bread chunks to the sheet pan, scattering them around the chicken and veggies.
Roast everything for another 10 minutes, or until the chicken is fully cooked (165°F internal temp) and the skin is golden and crispy.
Act 5: Garnish and Serve!
Once out of the oven, sprinkle the whole sheet pan with fresh parsley. Serve warm and enjoy your delicious, easy one-pan meal! 🍗🍅🥖