Sheet Pan Chicken Cacciatore Bake

Cacciatore means hunter-style in Italian, a rustic chicken dish with peppers, mushrooms, and tomatoes. This sheet-pan bake keeps that classic flavor while roasting bone-in pieces and colorful vegetables together for an easy weeknight dinner.

Serves 4 · 20 min prep · 45 min cook

Estimate for one serving

• 470 cal
• 39g protein
• 19g carbs
• 27g fat
• 3g fiber

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Ingredients

• 2.5 lb bone-in skin-on chicken thighs and drumsticks
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1/4 cup olive oil
• 1 large, cut into wedges yellow onion
• 2, cut into thick strips red bell pepper
• 1, cut into thick strips yellow bell pepper
• 10 oz, halved cremini mushrooms
• 1 pint cherry tomatoes
• 6, smashed garlic cloves
• 2 tbsp tomato paste
• 1.5 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes
• 1/3 cup dry white wine or chicken broth
• 1/2 cup, pitted Kalamata olives
• 6 fresh thyme sprigs
• 3 tbsp, chopped fresh parsley
• for serving lemon wedges

Instructions

1. 1Preheat oven to 425°F. Line a large rimmed sheet pan with parchment for easier cleanup if desired, or leave bare for extra caramelization.
2. 2Pat chicken dry and place on the sheet pan. Season all over with salt and pepper. Drizzle with half the olive oil and rub to coat.
3. 3In a large bowl toss onion wedges, bell pepper strips, mushrooms, cherry tomatoes, and smashed garlic with remaining olive oil, tomato paste, oregano, basil, and red pepper flakes until everything is evenly coated and the paste is distributed.
4. 4Arrange the vegetables and under the chicken pieces in a single layer so they roast rather than steam. Tuck thyme sprigs among the vegetables.
5. 5Roast for 25 minutes. Remove the pan, carefully pour the white wine or broth the vegetables (not on the chicken skin), and scatter the olives over everything.
6. 6Return to the oven and roast another 15 to 20 minutes until chicken skin is crisp and deep golden, internal temperature hits 175°F, and vegetables are caramelized and tender.
7. 7If the chicken skin needs extra crispness, broil on high for 2 to 3 minutes, watching closely so nothing burns.
8. 8Remove from oven and let rest 5 minutes. The pan juices will thicken slightly into a rustic tomato-herb sauce.
9. 9Discard thyme sprigs. Sprinkle with chopped parsley and squeeze lemon wedges over the top for brightness.
10. 10Serve straight from the sheet pan so every plate gets chicken, roasted peppers, mushrooms, olives, and the concentrated cacciatore pan sauce.