Italian Sheet Pan Chicken w/brussel sprouts

 

6-8 bone in, skin on, chicken thighs

3 gf hot dog buns, or about 4 cups cubed gf bread

3 cups of brussel sprouts halved if small, quartered of large

1/4 cup balsamic vinegar

3/4 cup oil

1 tsp. dried parsley flakes

1 tsp. dried basil

1 tsp. Kosher salt

1/2 tsp. fresh ground pepper

5 minced garlic cloves

2 cups grape tomatoes, whole

3 TBS olive oil

fresh parsley and fresh basil, optional

In a small bowl, add vinegar, parsley, basil, salt, pepper, minced garlic and about 3/4 cups oil. Mix well. Place chicken in gallon size ziploc bag. Add dressing. Mix marinate into chicken. Halve brussel sprouts, quarter if larger than a ping pong ball. Add brussel sprouts and tomatoes to bag with chicken. Mix well so flavors have a chance to mix.

Set the chicken on a baking sheet. Drain marinade and add veggies to the pan in between the chicken. Roast in oven for 20 minutes at 425 degrees. 

While chicken cooks, cube bread/hot dog buns. I chopped and added some fresh basil and 3 TBS of oil and mixed them together.

After 20 minutes, add bread cubes to pan and bake another 10 minutes. When chicken looks nicely browned add fresh chopped parsley and serve!