One-pan Sheet Pan Chicken Cacciatore is healthy, delicious, and perfect for weeknight dinners! Whole30, paleo, low-carb. Serving over your favorite veggie noodles is filling and flavorful. Serve with your favorite pasta if not counting carbs.
Ingredient
– 8 bone-in chicken legs – 3 tablespoons extra-virgin olive oil– 2 teaspoons sea salt– Freshly ground black pepper– 1 small onion– 1 10.5-ounce container grape tomatoe– 1 tablespoon capers in brine– 1/2 cup taggiasca olive
Direction
1
Warm a small rimmed sheet pan in the oven at 425°F.
Pat the chicken dry with paper towels.
2
Sprinkle the chicken with 2 tablespoons of the oil and rub it in to coat it. You don't want it to be drenched in oil. Add a lot of salt and pepper to taste.
3
Carefully put the chicken on the hot sheet pan with the skin facing up. Roast for 30 minutes.
4
Put the onion, tomatoes, capers, olives, the rest of the oil, 1/2 teaspoon of salt, and a large pinch of pepper in a large bowl. Be sure to mix the ingredients well.
5
Put the tomato mixture around the chicken and roast for 30 more minutes. Turn the chicken and pour sauce over the legs halfway through roasting.
6
The sauce may be too dry, so add 1-2 tablespoons of water to the pan and stir. Bake until chicken is done and golden brown.Serve cauliflower rice or zucchini noodles for low-carb.