Italian Style Oven Dinner
Indulge in the comforting flavors of an *Italian Style Oven Dinner*, a one-pan wonder that combines tender, juicy chicken thighs with a medley of colorful roasted vegetables. Featuring golden baby potatoes, sweet cherry tomatoes, vibrant red bell peppers, and aromatic red onions, this dish is beautifully seasoned with garlic, olive oil, and classic Italian herbs like oregano and basil. A hint of paprika and crushed red pepper flakes adds a touch of smokiness and warmth, while a final sprinkle of fresh parsley and optional Parmesan cheese elevates every bite. Baked to perfection in just under an hour, this weeknight-friendly recipe is effortless yet bursting with rustic, Mediterranean-inspired flavor. Perfect for families or dinner party guests, this savory sheet pan meal brings the charm of Italy straight to your table.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1.5 pounds baby potatoes
- 2 cups cherry tomatoes
- 1 large red bell pepper
- 1 medium red onion
- 0.25 cups olive oil
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 0.5 teaspoons crushed red pepper flakes
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 0.25 cups parmesan cheese, grated (optional)
Instructions
Preheat your oven to 400°F (200°C).
Wash and halve the baby potatoes. Add them to a large mixing bowl.
Dice the red bell pepper into 1-inch pieces and slice the red onion into thin wedges. Add both to the bowl with the potatoes.
Add the cherry tomatoes to the bowl along with minced garlic, olive oil, dried oregano, dried basil, paprika, crushed red pepper flakes, 1 teaspoon of salt, and black pepper. Toss the vegetables until evenly coated.
Pat the chicken thighs dry with paper towels and season both sides with the remaining 0.5 teaspoon of salt.
Arrange the seasoned chicken thighs on a large, rimmed baking sheet. Surround the chicken with the seasoned vegetables, distributing them evenly.
Place the baking sheet in the preheated oven and roast for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
If desired, broil the meal on high for 2-3 minutes at the end of the cooking time to crisp up the chicken skin and lightly char the vegetables.
Remove the baking sheet from the oven and sprinkle the entire dish with fresh parsley. If using, top with grated Parmesan cheese for extra flavor.
Serve hot and enjoy your Italian-Style Oven Dinner straight from the baking sheet or plated for a family-style meal.
Nutrition Facts
Calories |
3510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.2 g | 294% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 5254 mg | 228% | |
| Total Carbohydrate | 162.7 g | 59% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 23.6 g | ||
| Protein | 205.7 g | 411% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 990 mg | 76% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 6347 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
