Revisiting Chicken Cacciatore in sheet pan form is something we should have done a long time ago
Hello roasted annnnnd stew-y chicken
Nothing wrong with the classic, stove-top chicken cacciatore, with its saucy, vegetable-laden goodness. But if you also love the particular texture and taste of (skin on, we’re those people) roasted chicken, you’ll want to try this recipe and soon.
Chicken Cacciatore Sheet Pan Dinner
By Josie Malevich
This sheet pan version of a classic chicken cacciatore is quick and easy to prepare and delivers really delicious flavours. Feel free to add handful of pitted whole black or green olives to this dish too.
- 1 lb cherry tomatoes
- 12 cremini mushrooms, halved
- 1 large red pepper, cored and cut into large chunks
- 1 large onion, chopped
- 2 celery ribs, chopped
- 1 large carrot, chopped
- 6 cloves garlic, halved
- ⅓ cup vermouth or dry white wine
- ¼ cup finely chopped fresh sage
- 3 tbsp tomato paste
- 2 tbsp olive oil
- 1 tbsp finely chopped fresh rosemary
- 3 bay leaves
- 1 tsp dried oregano
- 1 tsp salt, divided
- 1 tsp pepper, divided
- ¼ tsp chili flakes (optional)
- 3 lbs bone-in skin on chicken thighs (8 pieces)
- 2 tbsp finely chopped fresh basil or parsley (optional)
- 1 baguette or rustic Italian loaf, for serving
- Grated Parmesan cheese, for serving
Preheat oven to 425F degrees. In a large bowl, toss together the tomatoes, mushrooms, red pepper, onion, celery, carrot, garlic, vermouth, sage, tomato paste, oil, rosemary, bay leaves, oregano and half of the salt and pepper. Add the chili flakes, if using. Pat the chicken dry with a paper towel. Toss the chicken into vegetable mixture to coat it. Transfer the vegetables to a parchment paper-lined baking sheet.
Season the chicken all over with the remaining each salt and pepper, then arrange it on top of vegetables. Bake until the chicken is golden brown, cooked through and vegetables are tender, about 30 to 40 minutes.
Sprinkle with basil or parsley before serving if desired. Serve with baguette and Parmesan cheese.