Chicken on a blue and white patterned plate with roasted tomatoes, onions, garlic and capers with parsley garnish.
Photography & Art Direction: Anthony Contrino – Food Styling: Molly Wenk

Chicken Cacciatore is often categorized as 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 – just be sure to use a larger sheet pan!

One Sheet Chicken Cacciatore

Prep Time: 10 minutes
Cook Time: 1 hour
Resting Time: 5 minutes
Servings: 2


  • 4 bone-in chicken thighs with skin, excess skin trimmed
  • 3 tablespoons extra-virgin olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • ½ small yellow onion, julienned
  • 3 large cloves garlic, sliced
  • 1 10.5-ounce container grape tomatoes
  • 1 tablespoons capers in brine, drained
  • 1 tablespoon red wine vinegar
  • ½ teaspoon sugar
  • Parsley, for serving, optional


  • Place a rimmed ¼ sheet pan into the oven and preheat to 400 degrees.
  • 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.
  • Carefully place the chicken, skin-side up, onto the hot sheet pan and roast for 30 minutes.
  • In a large bowl, combine the onion, garlic, tomatoes, capers, vinegar, sugar, remaining tablespoon of oil, ½ teaspoon salt and a generous pinch of pepper and mix well.
  • Scatter the tomato mixture around the chicken and roast for another 30 minutes.
  • Cool for 5 minutes before serving, garnishing with parsley, if desired.
Course: Easy Dinner, Meat
Author: Anthony Michael Contrino