Ingredients
- 4 chicken thighs, skin on
- extra virgin olive oil, for drizzling
- salt and pepper
- 4 colorful bell peppers, sliced
- 2 medium sweet onions (vidalia), sliced
- 2 cloves garlic, roughly chopped
- splash of white wine
- 1/3 cup extra virgin olive oil buy now
- 15 oz can diced tomatoes (fire roasted if possible)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp fennel seed
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
Instructions
- Preheat oven to 400 F.
- Drizzle the chicken thighs with olive oil and season with salt and pepper. Set aside.
- Make a layer covering the sheet pan with the peppers, onions, and garlic. Add splash of white wine. Drizzle with 1/3 cup olive oil. Pour can of diced tomatoes evenly on top. Season with salt and pepper.
- Arrange chicken thighs on top.
- Sprinkle everything with fennel seed, paprika, oregano, and basil.
- Bake at 400 F for an hour and fifteen minutes.
- Enjoy!
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