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.
Sheet-Pan Chicken Cacciatore Recipe
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.