Go Back
Print
Chicken, Tomatoes & Peppers Pan Roasted recipe

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.