Pioneer Woman Sheet Pan Chicken Thighs And Green Beans

This easy Pioneer Woman Sheet Pan Chicken Thighs and Green Beans is a quick and nutritious meal perfect for busy weeknights. With its juicy, flavorful chicken and crispy green beans, you can easily customize it with whatever vegetables you have on hand. Enjoy a delicious dinner that’s both simple and satisfying!

Ingredients Needed:

For the Chicken and Vegetables:

• 8 bone-in, skin-on chicken thighs
• 1 pound (16 oz) green beans, trimmed
• 2 cups mixed cherry tomatoes
• 1/4 cup balsamic vinegar
• 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 (1 cup + 3 tbsp) olive oil
• 2 tablespoons minced fresh parsley (for garnish)

For Serving:

• 1 loaf crusty ciabatta bread

How To Cook Sheet Pan Chicken Thighs And Green Beans:

1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Make the Marinade: In a bowl or pitcher, whisk together the balsamic vinegar, dried parsley flakes, dried basil, kosher salt, black pepper, minced garlic, and 1 cup of olive oil until well combined.
3. Marinate the Chicken: Place the chicken thighs in a large zipper bag. Pour half of the marinade over the chicken, seal the bag, and squish it to coat the chicken evenly.
4. Prepare the Vegetables: In a large bowl, add the trimmed green beans and cherry tomatoes. Pour the remaining marinade over them and toss to coat.
5. Arrange on Sheet Pan: Using tongs, arrange the chicken thighs skin-side up on a sheet pan. Use a slotted spoon to transfer the green beans and tomatoes onto the sheet pan, leaving the excess marinade behind.
6. Roast the Chicken and Vegetables: Roast everything in the oven for 20 minutes.
7. Prepare the Bread: While the chicken is roasting, tear the ciabatta bread into large chunks. Place them in a bowl, drizzle with the remaining 3 tablespoons of olive oil, and toss to coat.
8. Add Bread to the Pan: After 20 minutes, shake the pan to prevent sticking and add the bread chunks to the pan with the chicken and vegetables.
9. Continue Roasting: Roast for another 10 minutes, or until the chicken is cooked through and the skin is golden and crisp.
10. Serve: Sprinkle the sheet pan with minced fresh parsley and serve hot with the crusty ciabatta bread.

Recipe Tips

• Marinate for Flavor: Let the chicken sit in the dressing for at least 30 minutes or overnight. This will make it taste better.
• Even Cooking: Choose chicken thighs that are similar in size so they cook evenly. Larger pieces may need extra time.
• Shake the Pan: Shake the pan gently halfway through cooking. This prevents sticking and helps everything brown nicely.
• Check Temperature: Use a meat thermometer to make sure the chicken reaches 165°F (75°C). This means it’s safe to eat.
• Customize Vegetables: You can add or change the vegetables based on what you like or have at home, such as bell peppers or zucchini.

How To Store & Reheat Leftovers

• Refrigerate: Put leftover sheet pan chicken and green beans in an airtight container and store them in the fridge for up to 3 days.
• Freeze: Place leftover sheet pan chicken and green beans in a freezer-safe container. They can be frozen for up to 3 months. To thaw, transfer the container to the fridge for several hours or overnight before reheating.
• Reheating: Reheat leftover sheet pan chicken and green beans in the oven at 350°F for 15-20 minutes covered with foil, or microwave for 1-2 minute until hot.

Nutrition Facts

Serving Size: 1 serving (recipe serves 4)

• Calories: 570
• Total Fat: 36g
• Saturated Fat: 9g
• Cholesterol: 155mg
• Sodium: 570mg
• Potassium: 1150mg
• Total Carbohydrate: 28g
• Dietary Fiber: 4g
• Sugars: 2g
• Protein: 36g

Try More Pioneer Woman Recipes:

• Pioneer Woman Egg Roll Bowls
• Pioneer Woman Rib Eye Steaks with Cowboy Butter
• Pioneer Woman Drip Beef Meatballs
• Pioneer Woman Birria Tacos Recipe
• Pioneer Woman Loaf Pan Lasagna