Sheet-Pan Italian Chicken Kit

What You Get

1.5 lb Boneless Skinless Chicken Thighs

1 lb French Beans

1 pint Cherry Tomatoes

8 oz Castelvetrano Olives

1 Red Onion

2 cloves Garlic

¼ cup Basil

What You'll Need

Extra virgin olive oil

Kosher salt

Black pepper

Balsamic Vinegar

Sheet pan

Step 1

Heat the oven to 425 on convection or 450 on regular mode and set the rack in the middle position.

Step 2

Prepare your ingredients: Cut the chicken thighs into 1.5” cubes. Peel and slice the onions into ½” wedges. Trim the ends off the green beans, remove stems from cherry tomatoes, mince two cloves of garlic.

Step 3

Put the chicken, green beans, tomatoes, olives, onions and garlic on a sheet pan.

Step 4

Season with olive oil, salt, pepper., and gently toss the ingredients together, making sure the chicken and veggies are well coated and evenly distributed to ensure even cooking.

Step 5

Pop the sheet pan in the oven and roast for 20-25 minutes, rotating the tray halfway through cooking.

Step 6

Check to make sure the chicken pieces are cooked through (an inserted meat thermometer should register 165 degrees) and the green beans are blistered.

Step 7

To serve, drizzle with the balsamic vinegar and sprinkle with torn basil.