Ingredients
¼ cup Buona Cucina Traditional Dark Balsamic Vinegar
1 teaspoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
5 cloves garlic, minced
1 cup plus 3 tablespoons Buona Cucina Extra Virgin Olive Oil of your choice
8 bone-in skin on chicken thighs
1-pound green beans
2 cups cherry tomatoes
1 loaf crusty ciabatta bread
2 tablespoons minced fresh parsley
Directions
Pre heat the oven to 425F
To a bowl or pitcher add the vinegar, dried parsley, basil, salt, pepper, garlic and 1cup of the olive oil. Whisk until well combined.
Put the chicken in a large zipper bag and pour in half the dressing. Seal the bag and squish to coat the chicken.
Trim the ends of the green beans and put in a large bowl with the tomatoes. Pour over the remaining dressing and toss.
Using tongs, arrange the chicken skin-side up on a sheet pan. Use a slotted spoon to transfer the beans and tomatoes to the sheet pan, leaving the excess marinade behind. Roast for 20 minutes.
Meanwhile, rip the bread into large chunks. Add to a bowl drizzle with the remaining 3 tablespoons of olive oil and toss.
After the chicken and vegetables have roasted for 20 minutes, shake the pan to prevent sticking.
Then add the bread chunks to the pan.
Continue to roast until the chicken is cooked through and the skin is golden and crispy about another 10 minutes. Sprinkle the sheet pan with the fresh parsley and serve.
Recipe by Ree Drummond