For me, chicken cacciatore is a winter dish, but I often find myself craving it in the summer. This version is the lighter, more summery version and there's almost no prep involved! Feel free to double this recipe if you need to serve more.
Technique tip: Preheat the sheet pan in the oven to get it nice and hot.
Swap option: You can use a shallot instead of onion.
- 4 bone-in chicken thighs with skin, excess skin trimmed
- 3 tablespoons extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 1/2 small yellow onion, julienned
- 3 large cloves garlic, sliced
- 1 (10.5-ounce) container grape tomatoes
- 1 tablespoon capers in brine, drained
- 1 tablespoon red wine vinegar
- 1/2 teaspoon sugar
- Parsley, for serving (optional)
1. Place a small rimmed sheet pan into the oven and preheat to 400°F.
2. Meanwhile, pat the chicken with paper towels to remove any excess moisture. Drizzle 2 tablespoons of the oil over the chicken and rub to coat. Season generously with salt and pepper.
3. Carefully place the chicken, skin-side up, onto the hot sheet pan and roast for 30 minutes.
4. In a large bowl, combine the onion, garlic, tomatoes, capers, vinegar, sugar, remaining tablespoon of oil, 1/2 teaspoon salt and a generous pinch of pepper and mix well.
5. Scatter the tomato mixture around the chicken and roast for another 30 minutes.
6. Cool for 5 minutes before serving. Garnish with parsley, if desired.