You don’t have to spend hours hovering over the stove to make a tasty cacciatore. This recipe from out team simplifies it into a one-pan meal that is easy enough to just throw together.
All this recipe needs is some cut-up chicken and veggies, plus a few glugs of olive oil and a dash of salt in pepper. After arranging the ingredients on a sheet, you can just pop it in the oven and let the heat do the rest of the work. Before you start, find the perfect chicken for your dish. Get the recipe below and shop the ingredients, including your ideal poultry, on FreshDirect.
SERVINGS: 6
PREP TIME: 15 MINUTES
COOK TIME: 30 MINUTES
TOTAL: 45 MINUTES
What You’ll Need:
2 red bell peppers, cut into 1-inch pieces
1 large onion, cut into 8 wedges
1 1/2 lb Roma tomatoes
One 8 oz package baby bella mushrooms, cleaned and trimmed
7 tablespoons olive oil, divided
2 teaspoons kosher salt, divided
1 whole chicken, cut into parts (or an equivalent amount of drumsticks and thighs)
A few sprigs rosemary or thyme
A few sweet or hot Italian sausages (optional)
Pasta or polenta, for serving
What To Do:
Preheat oven to 450 F.
Add red peppers, onion wedges, tomatoes, and mushrooms to a large bowl. Drizzle in 4 tablespoons olive oil and 1 teaspoons kosher salt. Toss well to coat all over. Spread out contents of bowl on a large sheet pan.
Add the chicken parts to the empty bowl, then toss with remaining 3 tablespoons olive oil and 1 teaspoon kosher salt. Nestle chicken among the veggies on the sheet, along with a few sprigs of rosemary or thyme. If you like, you can also nestle in a few Italian sausages.
Roast everything on the sheet until cooked through, about 30 minutes. Once ready, enjoy with pasta or polenta.
Get on board the sheet pan cooking bandwagon with this no-fuss recipe that’s chock full of veggies and omega-3-rich salmon.
