Pan Roasted Chicken, Tomatoes & Peppers

Every busy person loves a mouth-watering one-pan meal that’s quick and simple to assemble. Here you have it. A magnificent chicken dish where everything in one pan slow roasts in the oven leaving you time to tend to something else. You will be mesmerized by the tantalizing aroma and I guarantee every hungry family member will come running to the kitchen.

Perfectly seasoned chicken turns out moist and succulent while roasting on top of plump red tomatoes and colourful vegetables creating a nice light dinner. The balsamic vinegar gives your taste buds a real treat as it helps caramelize and intensify all the flavours and adds a sweet-tart accent. The end result is nothing short of perfection; especially when you see all the luscious pan juices that accumulate at the bottom of the pan. 

Five reasons to love this dish:

• quick and simple to assemble
• has a tantalizing aroma
• satisfies a hungry family
• looks magnificent, bright and appealing
• gives your taste buds a treat

Serve this dish right out of the pan with a crusty artisan bread to sop up the pan juices. I can’t say enough good things about this dish so you will just have to try it for yourself! If you want to turn this into a heartier meal you can easily serve it with rice but I really do just prefer the crusty artisan bread.

This recipe calls for fresh thyme and Rosemary which I highly recommend using, but they can easily be replaced with 2 teaspoons each of dried.

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Pan Roasted Chicken, Tomatoes & Peppers

Cook Time 1 hour

Servings 5

Author Rita Jakobschuk

Ingredients

• 1 pint 555mL cherry or grape tomatoes, halved
• 2 small red onions stem in tact, peeled and quartered
• 8 garlic cloves peeled and left whole
• 1 red bell pepper sliced
• 1 yellow bell pepper sliced
• 1 orange bell pepper sliced
• 8 - 10 boneless chicken thighs about 1kg, trimmed of any fat
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon freshly chopped thyme
• 1 tablespoon freshly chopped Rosemary
• 1 teaspoon paprika
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 loaf crusty bread for serving

Instructions

1. Preheat oven to 375 degrees F.
2. Into a 9” x 13” baking pan add the tomatoes, onion, garlic, peppers and chicken thighs.
3. Sprinkle all over with salt, pepper, paprika, thyme and Rosemary and drizzle with olive oil and balsamic vinegar. With tongs toss everything together until all ingredients are well coated. Re-arrange the ingredients so that the chicken pieces are nestled on top of the vegetables.
4. Roast in the oven for 1 hour, without disturbing, until the chicken is golden and cooked through and the vegetables are tender and caramelized. Serve right out of the pan with crusty bread to sop up the juices.