You don't have to spend hours hovering over the stove to make a tasty cacciatore. This recipe from our team simplifies it into a one-pan meal that is easy enough to just throw together. Here's how it's done: Preheat oven to 450 F. Dice 2 red bell peppers into 1-inch pieces. Cut 1 large onion into 8 wedges. Add to a large bowl red peppers, onion wedges, 1 1/2 lb Roma tomatoes, and 1 package baby bella mushrooms. Drizzle in 4 tbsp olive oil and 1 tsp kosher salt; toss well to coat all over. Spread out contents of bowl on a large sheet pan. Add to the empty bowl 1 chicken, cut into parts, or an equivalent amount of drums and thighs. Toss with 3 tsbp olive oil and 1 tsp 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 add a few sweet or hot Italian sausages. Roast everything on the sheet until cooked through, about 30 minutes. Once ready, enjoy with pasta or polenta.