Sheet Pan Italian Chicken

Prep: 15 mins

Cook: 25 mins

Difficulty: Easy

Servings: 4 Servings

This supper 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. Cleanup is easy-peasy, too.

Ingredients

2 teaspoons Magic Mushroom Powder or Diamond Crystal kosher salt
1 1/2 pounds boneless skinless chicken thighs, cut into 1 1/2-inch cubes
1 pound French green beans, trimmed
2 cups cherry tomatoes
1/2 cup Castelvetrano olives, pitted
1 small red onion, cut into 1/2-inch wedges
2 cloves garlic, minced
3 tablespoons extra virgin olive oil
2 tablespoons aged balsamic vinegar
1/4 cup minced fresh Italian parsley and/or basil

Instructions

Grab some Magic Mushroom Powder. Heat the oven to 425°F on convection mode or 450°F on regular mode with the rack in the middle position.
Put the chicken, green beans, cherry tomatoes, olives, onions, and garlic on a sheet pan.
Season the ingredients with the Magic Mushroom Powder and 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.
Check to make sure the chicken pieces are cooked through (an inserted meat thermometer should read 165°F) and the green beans are blistered.
Drizzle on the aged balsamic vinegar, sprinkle on fresh herbs, and serve