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Sheet Pan Chicken Thighs with Peppers and Onions

Sheet Pan Chicken Thighs with Peppers and Onions

4.52 from 87 votes
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 4
Calories 557 kcal


  • 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
  • 1/4 cup extra virgin olive oil 
  • 15 ounces 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.
  • Bake at 400 F for an hour and fifteen minutes.
  • Enjoy!


Calories: 557kcalCarbohydrates: 26gProtein: 27gFat: 38gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 142mgSodium: 585mgPotassium: 777mgFiber: 5gSugar: 16gVitamin A: 4519IUVitamin C: 162mgCalcium: 100mgIron: 3mg
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