Tomato Basil Sheet Pan Chicken

Serves 4 · 15 min prep · 40 min cook

Ingredients

• 2 lb bone-in skin-on chicken thighs
• 2 pints cherry tomatoes
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 medium red onion
• 4 garlic cloves
• 1 cup packed fresh basil leaves
• 3 tbsp extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1 tsp dried oregano
• 1 lemon
• 1/4 tsp crushed red pepper flakes

Instructions

1. 1Preheat the oven to 425°F and position a rack in the center. Line a large rimmed sheet pan with parchment for easier cleanup.
2. 2Pat the chicken thighs dry with paper towels so the skin can crisp. Season both sides generously with salt, black pepper, and dried oregano.
3. 3Cut the bell peppers into thick strips and the red onion into wedges. Smash the garlic cloves lightly with the side of a knife, leaving them mostly whole so they roast gently.
4. 4Scatter the peppers, onion, garlic, and cherry tomatoes across the sheet pan. Drizzle with olive oil and balsamic vinegar, then toss with your hands until everything is glossy and coated.
5. 5Nestle the seasoned chicken thighs skin-side up among the vegetables, leaving a little space so steam can escape. Sprinkle crushed red pepper flakes over the pan.
6. 6Roast for 35 to 40 minutes, until the chicken skin is deep golden and crisp and a thermometer inserted into the thickest part reads 165°F. The tomatoes should be blistered and collapsing.
7. 7While the pan rests for 5 minutes out of the oven, tear the fresh basil leaves into rough pieces and cut the lemon into wedges.
8. 8Scatter the torn basil over the hot chicken and vegetables so the heat releases its aroma. Squeeze lemon wedges over everything just before serving.
9. 9Transfer to a large platter or serve straight from the sheet pan family-style so everyone can grab chicken and the juicy roasted vegetables together.