This One-Pan Italian Chicken Tastes Like It Cooked All Day

Instructions

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1. 1 Preheat the oven to 400°F.
2. 2 Season the chicken with salt and pepper on both sides. Heat the oil in a large skillet over medium-high heat. Place the chicken in the pan skin side down and cook without moving the chicken until well browned, about 5 minutes. Flip with tongs and cook the chicken for 2 minutes longer. (You may need to do this in 2 batches.) Transfer to a plate and set aside. Discard all but 1 tablespoon of the fat in the pan.
3. 3 Reduce the heat to medium. Add the onions, red and yellow peppers, rosemary, and bay leaf. Sauté, stirring frequently, until the onions become translucent and begin to brown, 6 to 8 minutes. Add the tomato sauce, 1/2 cup water, sugar, and vinegar and bring to a simmer. Cover and simmer over medium-low heat for 5 minutes.
4. 4 Arrange the chicken thighs in the sauce skin side up. Transfer the skillet to the oven and bake uncovered until the chicken is cooked through and an instant read thermometer inserted in the thickest part of the thigh registers 165°F, 15 to 20 minutes.
5. 5 Discard the rosemary stem and bay leaf (leave any individual rosemary leaves that have fallen off the stem in the sauce). Taste and adjust the seasoning of the sauce, adding additional balsamic vinegar, salt, and pepper if needed. Sprinkle the parsley over the chicken, if using, and serve. Refrigerate leftovers in an airtight container for up to 3 days. Reheat, covered, in a skillet with the sauce, adding a splash of water if the sauce is dry. The skin will not re-crisp after being stored, so you may want to remove it before serving. Love the recipe? Leave us stars and a comment below!