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Pan Roasted Chicken, Tomatoes & Peppers

One dish meal with chicken thighs nestled around caramelized tomatoes, tri-coloured peppers, onions and garlic.

Cook Time 1 hour
Servings 4 people
Author Rita Jakobschuk

Ingredients

  • 1 pint 555mL cherry or grape tomatoes halved
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 orange bell pepper sliced
  • 2 small small red onions stem in tact, peeled and quartered
  • 8 garlic cloves peeled and left whole
  • 10-12 boneless chicken thighs about 1kg
  • 2 teaspoons kosher salt
  • 1 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 Crusty bread for serving
  • Freshly chopped parsley for serving

Instructions

  1. Preheat oven to 375 degrees F.

  2. Into a 9” x 13” baking pan add tomatoes, bell peppers, onions, garlic and chicken thighs.

  3. Sprinkle everything with salt, pepper, paprika, thyme, Rosemary and crushed red pepper flakes. Drizzle with olive oil and balsamic vinegar. With tongs toss everything together until all the ingredients are well coated. Re-arrange the ingredients so that most of the chicken pieces are nestled on top of the vegetables.

  4. Roast in the oven uncovered for 50 – 60 minutes, without disturbing, until the chicken is golden and cooked through and the vegetables are tender and caramelized. Sprinkle with freshly chopped parsley and serve with crusty bread to sop up the pan juices.

Recipe Notes

Recipe Notes:

  • Substitute with bone-in skin on chicken thighs if preferred but reduce olive oil by 1 tablespoon.
  • Sweet onions instead of red onions are prefect for this meal too.
  • I used tri-coloured bell peppers but you could use all red bell peppers
  • Two teaspoons each of dried thyme and dried Rosemary can replace the fresh thyme and Rosemary.
  • Leave out the crushed red pepper flakes if you prefer no spice.