Sheet-Pan Pollo alla Romana with Roasted Potatoes
Chicken thighs with tomatoes, peppers, and garlic roast together on one pan with crispy potatoes. A rustic Italian dinner ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 4 pieces chicken thighs, bone-in skin-on
- 1 lb baby potatoes
- 2 large bell peppers (red or yellow), cut into chunks
- 1 can (14 oz) crushed tomatoes
- 6 cloves garlic cloves, smashed
- 3 tbsp olive oil
- 1 tsp dried oregano
Instructions
- 1
Pat chicken thighs dry and season generously with salt and pepper on both sides.
- 2
Toss potatoes, peppers, garlic, and oregano with 2 tbsp olive oil and salt on a sheet pan.
- 3
Spread vegetables in a single layer, then nestle chicken skin-side up among them.
- 4
Drizzle chicken with remaining 1 tbsp oil, then pour crushed tomatoes around (not over) the pieces.
- 5
Roast at 425°F for 20 minutes until chicken skin is golden and an instant-read thermometer reads 165°F in the thickest part.
- 6
Serve hot straight from the pan, spooning pan sauce over the chicken and potatoes.
Tools you’ll need
- sheet pan (18 x 13 inch)
- instant-read thermometer
- parchment paper (optional)
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