Think of sausage with peppers and onions, but with chicken thighs instead of sausage, and all of it baked together on a sheet pan for pure ease. Sheet pan meals are becoming more and more popular because you can have a well-rounded meal without dirtying a bunch of pots and pans. I love the presentation of serving it right off of the sheet pan, and it makes clean up easy as well. Leftovers are great too because you can cover the sheet pan with aluminum foil and put it in the fridge, and when your ready to heat it back up just throw the whole thing back in the oven.
The combination of sweet colorful bell peppers and sweet Vidalia onions melt in your mouth. The extra virgin olive oil really helps soften them and give them a rich flavor. The fat from the chicken thighs also seeps into the peppers and onions giving them even more flavor. If you can find fire-roasted diced tomatoes, they give this dish another layer of flavor that I love. Regular diced tomatoes will work though, plus smoked paprika gives that smokey flavor anyway. Sausage with peppers and onions usually has fennel seeds mixed into the sausage, but since I’m using chicken thighs for this recipe, I sprinkled fennel seeds onto the sheet pan for that distinct fennel flavor. A few more Mediterranean ingredients like white wine, dried oregano and basil create a Mediterranean Diet version of an American favorite.
There are a couple of ways to eat this dish. One is to serve each person a chicken thigh and some peppers and onions on the side. Add a side salad and you have a delicious meal. The second is to remove the skin from the chicken thighs, pull all the meat off of the bones, put it in a grinder roll, top with the peppers and onions, and add your favorite condiments. It’s like a healthier Mediterranean version of a ball park sausage with peppers and onions!
15ouncescan diced tomatoes (fire roasted if possible)
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.
George studied International Business in Greece in 2015 for three semesters. His family is from the island of Crete, and he lived with them for a whole summer. During that time, he started working for Mediterranean Living and contributing his firsthand experiences of the traditional Cretan diet. He learned fluent Greek along the way, being fully immersed in a traditional Cretan village. He is since graduated with a business degree from Worcester State University. George loves language and traveling, so he completed a TEFL certificate program at the Boston Language Institute in order to teach English abroad and travel the world. He currently works full-time blogging, recipe formulating, and social media marketing for Mediterranean Living. His passions include language, gardening, hiking, skateboarding, and watching sports. He dreams of living in Crete one day, after he travels the world learning as many languages and cultures as possible.