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
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.