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

Steps

1. Place a large, rimmed sheet pan inside the oven. Preheat oven to 400 degrees.
2. 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.
3. Place chicken, skin-side up, on the hot sheet pan. Roast for 30 minutes.