Updated: Feb 3
Happy Feast of Sts. Aquila and Priscilla!
It’s our family name day so we celebrate Aquilamas with either Italian food or treats. Aquila and Priscilla were from Rome and then were exiled to Corinth but our family’s Italian American culture is also something that we like share in. This saintly couple is mentioned several times in the New Testament as being dear friends and helpers of St. Paul. They were all tent makers and were probably converted by him during his ministry. What I find most inspiring about this couple is that they offered their home to others with love and generosity, especially for Mass when house churches were incredibly common. I hope to be like this as well!
Our bigger celebration had to be moved to the weekend but this is one of our favorite go-to dinners. Perfect Italian dinner for celebrating any Italian saint!
Marinade Time: 30 minutes or more
Total Time: 35 minutes
Serving Size 6-8
6-8 Boneless Skinless Chicken Thighs
1 tsp Kosher Salt
1/4 cup Olive Oil
1/4 cup Balsamic Vinegar
2 tsp Italian Seasoning
1 1/2 tsp Garlic Powder
1/2 tsp Black Pepper
1 pint Whole Cherry Tomatoes
2 cups Green Beans
1/2 Onion (Red or White)
1/3 cup Grated Parmesan
Chopped Fresh Parsley - optional garnish
Put the chicken into a large ziploc bag to marinade. Begin by sprinkling in 1/2 tsp kosher salt.
Squish it around in the bag to cover the chicken with the salt more thoroughly.
Set the chicken aside and in a medium bowl pour in 1/4 cup olive oil.
Then pour in 1/4 cup balsamic vinegar.
Now for the seasoning! Sprinkle in the remaining 1/2 tsp kosher salt.
Add in 2 tsp Italian seasoning.
Now for the 1 1/2 tsp garlic powder, is it just me or does this stuff smell really good?
And the last bit, 1/2 tsp black pepper!
Whisk it, whisk it good!
Sorry, couldn’t resist. 😂
Take your chicken bag and pour in half of the marinade mixture.
Gently move the chicken around in the bag so that it is entirely covered. Place in the refrigerator until it‘s ready.
While that is resting let’s prep the veggies. You can pick whatever floats your boat, today I did what we had in the fridge. You could also do asparagus, carrots, red onion, mushrooms, or peppers!
Cut your choice of veggies into thick pieces.
Throw your tomatoes in a separate ziploc bag.
Wash and cut the ends off of your green beans.
Toss the rest of the vegetables into the ziploc bag and pour in the remaining half of the marinade.
Like so! 👇🏻
Move the vegetables around so they are all coated. Place in the refrigerator until it’s time to cook.
While we wait for the marinade to prep your oven and sheet pan. Preheat to 425 degrees! Line your baking sheet with cooking spray, parchment paper, or a silicon baking mat.
I got this one off of Amazon as you can see. It was suggested at the end of a transaction and I got click happy so here we are, three silicon mats later. Don’t judge!
When you’re done with the marinade take out the chicken and lay it out on the sheet pan. Then pour out your veggies and all of the marinade.
Note: The vegetables can overlap a bit but don’t let them chicken lay on them.
Bake for 15-20 minutes or until the chicken has reached 165 degrees in the center. If you’re chicken finishes faster than your vegetables just remove them and pop the sheet pan back in the oven. I like my vegetables to have a little crunch to them but bake them to your own taste.
Delicious! Serve with a little bit of the remaining juice, then sprinkle on Parmesan and parsley.
Hope you enjoy this tasty dinner, it’s an easy crowd-pleaser. 😊 Sts. Aquila and Priscilla, Pray for Us!