Tomato Basil Sheet Pan Chicken

Serves 4 · 15 min prep · 40 min cook

Estimate for one serving

• 485 cal
• 38g protein
• 18g carbs
• 29g fat
• 5g fiber

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Ingredients

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

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 completely dry with paper towels so the skin can crisp. Season both sides generously with salt, black pepper, and dried oregano.
3. 3Core and slice the bell peppers into thick strips. Cut the red onion into wedges, keeping the root end intact so the pieces hold together. Smash the garlic cloves lightly with the side of a knife, leaving the skins on for roasting.
4. 4Scatter the pepper strips, onion wedges, smashed garlic, and cherry tomatoes across the sheet pan. Drizzle with most of the olive oil and balsamic vinegar, then toss with clean hands until everything is glossy. Nestle the chicken thighs skin-side up among the vegetables, spacing them so air can circulate.
5. 5Roast for 35 to 40 minutes, rotating the pan halfway, until the chicken skin is deep golden and crisp and an instant-read thermometer inserted into the thickest part of a thigh reads 175°F. The tomatoes should be blistered and collapsing, releasing sweet juices.
6. 6While the pan is still hot, squeeze the lemon over everything and scatter half of the torn basil leaves across the top. Toss the vegetables gently in the pan juices so they pick up the chicken drippings and bright acidity.
7. 7Transfer the chicken to a platter and let it rest 5 minutes so the juices settle. Spoon the roasted peppers, tomatoes, and onions the chicken, scraping every bit of caramelized fond from the pan.
8. 8Finish with the remaining fresh basil leaves torn over the top and a final drizzle of olive oil. Serve family-style straight from the sheet pan or platter so everyone can dig in together.