sheet pan pizza chicken
sheet pan pizza chicken
sheet pan pizza chicken
sheet pan pizza chicken
sheet pan pizza chicken
sheet pan pizza chicken


6-8 boneless chicken thighs
Salt and pepper
2 tsp Venetian Blend
4-5 oz pancetta, diced
5 garlic cloves, thinly sliced
1 Tbl capers, drained and chopped
3 cups cherry ripe tomatoes, halved
1/2 red onion, cut into quarters
8 sweet mini peppers, halved or 1 large bell pepper, quartered
1/4 tsp red dried chili flakes
3 Tbl Rosemary Extra Virgin Olive Oil
2 large sprigs of fresh rosemary - optional
8 oz fresh mozzarella, torn
Fresh basil, for serving
1 piece of flat bread torn into pieces

Lili teaches this weeknight sheet pan in our Life Changing Chicken class, and it’s always a show stopper. Simple prep and easy to cook, but oh, so complex in flavor. We love a sheet pan supper, don’t you? Explore more Sheet Pan Suppers here.


1.Preheat oven to 425°F and on convection if it’s available. Line a rimmed sheet pan with foil Pat the chicken dry and season the pieces with salt, pepper and seasoning. Move to a plate.
2.On the lined sheet pan, scatter the pancetta, garlic slices, capers, cherry tomatoes, red onion quarters, bell peppers, red chili flakes, fresh rosemary sprigs and 1 Tbl olive oil. Mix around until all ingredients have been coated with the oil. Season the vegetables with salt and pepper.
3.Rub the chicken thighs with 1 Tbl olive oil and place on top of the vegetables that are in the sheet pan.
4.Place the sheet pan on the middle rack in the preheated oven and roast for 35-40 minutes or until the chicken reaches 165°F internally.
5.On a small sheet pan, place the torn bread pieces and toss with 1 Tbl olive oil and bake in the oven for 5-7 minutes, until golden brown and crunchy.
6.When the chicken is ready, remove the sheet pan from the oven and scatter the torn pieces of mozzarella over the chicken and return to the oven until it has melted. This should take about 3-5 minutes. Garnish the chicken with the fresh basil and croutons.

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