Sheet Pan Chicken Cacciatore
Inspired by the incredible team at Canuck Place Children's Hospice, this is a nutritious and delicious sheet pan recipe that can be prepared in under an hour with minimal mess.
Chicken Farmers of Canada
Chicken Farmers of Canada
Recipe - Save-on-Foods
Sheet Pan Chicken Cacciatore
Prep Time20 Minutes
Servings4
Cook Time40 Minutes
Ingredients
3 lbs chicken thighs and/or drumsticks
1 lb rainbow cherry tomatoes
2 cups small nugget potatoes
1 red pepper (chopped into cubes)
1 yellow pepper (chopped into cubes)
1 large onion (diced)
2 ribs celery (diced)
1/2 cup pitted olives
6 cloves of garlic (minced)
1/3 cup dry white wine
3 tbsp tomato paste
4 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
1 tsp salt
1 tsp pepper
1 tsp chili flakes (or more to taste)
1/3 cup parsley (chopped) for garnish
1 lemon zested for garnish
grated Parmesan cheese for garnish
Directions
- Preheat oven to 425F degrees.
- In a large bowl, toss together the tomatoes, red pepper, yellow pepper, onion, celery, garlic, white wine, oregano, tomato paste, oil, basil, olives and half of the salt and pepper. Add the chili flakes, if using.
- In a bowl toss potato with 2 tbsp olive oil, and season with salt and pepper. Spread potatoes evenly across the sheet pan.
- Pat the chicken dry with a paper towel. Season with the remaining salt and pepper. Toss the chicken into vegetable mixture to coat it. Transfer the vegetables to a parchment paper-lined baking sheet .
- Arrange the chicken evenly apart on top of vegetables. Bake until the chicken is golden brown, cooked through and vegetables are tender, about 30 to 40 minutes.
- To finish sprinkle chopped parsley, lemon zest and grated parmesan cheese.
20 minutes
Prep Time
40 minutes
Cook Time
4
Servings
Directions
- Preheat oven to 425F degrees.
- In a large bowl, toss together the tomatoes, red pepper, yellow pepper, onion, celery, garlic, white wine, oregano, tomato paste, oil, basil, olives and half of the salt and pepper. Add the chili flakes, if using.
- In a bowl toss potato with 2 tbsp olive oil, and season with salt and pepper. Spread potatoes evenly across the sheet pan.
- Pat the chicken dry with a paper towel. Season with the remaining salt and pepper. Toss the chicken into vegetable mixture to coat it. Transfer the vegetables to a parchment paper-lined baking sheet .
- Arrange the chicken evenly apart on top of vegetables. Bake until the chicken is golden brown, cooked through and vegetables are tender, about 30 to 40 minutes.
- To finish sprinkle chopped parsley, lemon zest and grated parmesan cheese.