Name: Pan Roasted Chicken, Tomatoes & Peppers
Cook time: 60 min
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)

Jump to Recipe Print Recipe

Jump to Recipe

This easy and tasty Pan Roasted Chicken Tomatoes and Peppers is an all-in-one meal with succulent chicken thighs nestled around caramelized tomatoes, tri-coloured peppers, onions and garlic. Just pop the pan in the oven and you’ll have dinner in no time!

Just imagine a delicious chicken dinner that’s unbelievably quick to assemble requiring no marinating time. Simply arrange the ingredients in a baking pan, season with salt, pepper, paprika, crushed red pepper flakes, thyme, Rosemary, olive oil and balsamic vinegar and slow roast it all in the oven. The chicken becomes juicy and golden while the vibrant tomatoes, bell peppers, onions and garlic soften and caramelize around it.

This is the best one pan chicken dinner!

This one pan chicken recipe made with simple fresh ingredients is absolutely the best! The balsamic vinegar is the tasty secret ingredient in this one pan chicken. It melds with the luscious pan juices and helps caramelize and intensify all the flavours giving the dish its sweet-tart accent and tantalizing aroma. Be sure and have crusty bread on hand to sop up all the juices.

One pan meals are trending and this one pan chicken recipe ranks high. Also, one pan means there’s minimal cleanup after dinner. It couldn’t get any better!

Ingredients Needed

Cherry or grape tomatoes – Vibrant tomatoes roast and caramelize in the pan and give off lots of their natural juice which helps create the luscious pan juices.
Tri-Colour Bell Peppers – Red, orange and yellow bell peppers also called tri-coloured peppers have a sweet flavour and add lots of colour to the pan meal.
Red onions and garlic – Aromatics that caramelize with the vegetables in the pan and add lots of flavour.
Boneless chicken thighs – The ideal choice for this pan meal as they are lean, juicy and tender and can withstand the slow roasting time.
Seasonings - Salt, pepper, paprika and crushed red pepper flakes create a perfect seasoning to coat the chicken and vegetables.
Fresh Herbs – Fresh thyme and Rosemary are recommended for the best flavour to season the ingredients and fresh parsley adds a touch of freshness to the finished dish.
Olive Oil and Balsamic Vinegar – Use extra virgin olive oil which coats all the ingredients in the pan and the balsamic vinegar helps caramelize and intensify the flavours.
Crusty Bread – A fresh loaf of crusty bread is recommend for serving as it’s perfect to sop up all the pan juices.

How to make Pan Roasted Chicken, Tomatoes and Peppers

Prepare all the ingredients for the pan meal; halve the tomatoes, slice the bell peppers, slice the onions, peel the garlic, chop the thyme and Rosemary and measure out the seasoning ingredients.

Arrange all the ingredients in a rimmed baking pan, season with salt, pepper, paprika, thyme, crushed red pepper flakes and Rosemary and drizzle with olive oil and balsamic vinegar. Toss everything together and re-arrange the ingredients so that most of the chicken pieces are nested on top of the vegetables. The pan is now ready for the oven.

Roast the one pan chicken in the oven uncovered for 50 – 60 minutes. The pan comes out of the oven with the chicken golden and cooked and the vegetables tender and caramelized.

How do I serve Pan Roasted Chicken Tomatoes and Peppers?

For an element of freshness, sprinkle the pan with freshly chopped parsley then ladle portions of the chicken, vegetables and pan juices into rimmed bowls. Serve with chunks of crusty bread to sop up all the balsamic infused pan juices. Your taste buds will be in for a real treat!

Can I make Pan Roasted Chicken Tomatoes and Peppers ahead?

You can assemble the pan ingredients ahead of time and roast it later in the day. Cover and refrigerate the assembled pan and bring it to room temperature for 30 minutes before roasting. Alternatively you can roast the assembled one pan chicken about 1 hour before needed and reheat the pan in a low oven when needed to serve.

Storage and Freezing Tips

Store any leftovers in a sealed container in the refrigerator for up to 5 days. Leftovers can be warmed up in a low oven or in the microwave.
This recipe is not recommended for freezing since the roasted tomatoes and peppers are so tender they don’t hold up well to freezing, thawing and reheating. But that’s not to say you can’t freeze it, I just prefer not to.

Variations to Pan Roasted Chicken Tomatoes and Peppers

Replace boneless chicken thighs with bone-in skin on chicken thighs. In this case reduce the olive oil by 1 tablespoon as the bone-in skin-on thighs contain a lot more fat.
Replace the red onions with sweet onions.
Replace the tri-coloured bell peppers with all red bell peppers.
If you don’t have fresh thyme or Rosemary on hand then replace them with 2 teaspoons each of dried thyme and dried Rosemary.
If you can’t tolerate any spice level then simply leave out the crushed red pepper flakes.

More one-pan meals to explore:

Recipe

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

Preheat oven to 375 degrees F.
Into a 9” x 13” baking pan add tomatoes, bell peppers, onions, garlic and chicken thighs.
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.
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.