Sheet Pan Chicken Cacciatore
Description
This rustic chicken dish is easy to make on a sheet pan. It is good anytime of the year, but is especially good in the cold weather months. Serve it with rice, pasta or mashed potatoes, if desired.
Ingredients
8 bone-in chicken thighs with skin, excess skin trimmed
6 T. extra-virgin olive oil, divided
Kosher salt
freshly ground black pepper
1 small yellow onion, sliced or julienned (or shallots)
6 large cloves garlic, sliced
2 containers - 10.5 oz. grape tomatoes
2 T. capers in brine, drained and rinsed
2 T. red wine vinegar
1 t. sugar
fresh parsley, for serving
Directions
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Place a large, rimmed sheet pan inside the oven. Preheat oven to 400 degrees.
Meanwhile, pat the chicken dry with paper towels to remove any excess moisture. Drizzle 4 T. oil over the chicken; rub to coat. Season generously with salt and pepper.
Place chicken, skin-side up, on the hot sheet pan. Roast for 30 minutes.
In a large bowl, combine onion, garlic, tomatoes, capers, vinegar, sugar, remaining oil, 1 t. salt and a generous pinch of pepper; mix well. Evenly scatter tomato mixture around chicken. Roast for 30 minutes.
Cool 5 minutes. Serve, garnished with fresh parsley.
4 servings.