Spicy Roasted Sheet Pan Chicken and Vegetables
Cook time: 
Total time: 
Serves: 6 servings
  • 2 red onions, cut in half moon slices
  • 2 colored peppers (I used one orange and one yellow), sliced
  • 1 cup cherry or grape tomatoes, halved
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon oregano
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 Tablespoon olive oil
  • 6 pieces chicken (on the bone) - I used thighs
  1. Preheat oven to 400. Line a sheet pan with parchment paper and set aside.
  2. Place onion, pepper, tomatoes, tomato sauce, spices and oil on prepared sheet pan. Toss to coat everything evenly.
  3. Bury the chicken in the vegetable mixture, so that it gets coated in the sauce as well.
  4. Bake for about 60 minutes, until the chicken is cooked through.
Plan Ahead: This chicken is best fresh, but it can be frozen and reheated, uncovered, until cooked through.
Recipe by Overtime Cook at http://overtimecook.com/2017/10/30/spicy-roasted-sheet-pan-chicken-vegetables/