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Chicken Thighs with Peppers and Onions

Prep Time:

1 Hour 30 Minutes

Cook Time:

1 Hour 15 Minutes


4 Servings



About the Recipe

Wonderfully fragrant dish


4 chicken thighs, skin on 

Extra virgin olive oil, for drizzling (about 1 teaspoon) 

Salt and pepper 

4 colorful bell peppers, sliced 

2 medium sweet onions (vidalia), sliced 

2 cloves garlic, roughly chopped 

Splash of white wine 

1/4 cup extra virgin olive oil  

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


1. Preheat oven to 400 F. 

2. Drizzle the chicken thighs with olive oil and season with salt and pepper. Set aside. 

3. Make a layer covering the sheet pan with the peppers, onions, and garlic. Add splash of white wine.  Drizzle with 1/4 cup olive oil. Pour can of diced tomatoes evenly on top. Season with salt and pepper. 

4. Arrange chicken thighs on top. 

5. Sprinkle everything with fennel seed, paprika, oregano, and basil. 

6. Bake at 400 F for an hour and fifteen minutes. 

7. Enjoy

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