Tuscan Chicken Cacciatore with Roasted Vegetable Medley

Ingredients

• 8 boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 28oz can canned diced tomatoes
• 2 tbsp tomato paste
• 1/2 cup dry red wine
• 1/4 cup fresh basil, chopped
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 medium zucchini, diced
• 1 large bell pepper, diced
• 1 medium eggplant, diced
• 1 pint grape tomatoes, halved
• 3 tbsp olive oil, for roasting vegetables
• 1/2 tsp salt, for roasting vegetables
• 1/4 tsp black pepper, for roasting vegetables

Instructions

1. 1

   Preheat oven to 400°F. Toss the diced zucchini, bell pepper, eggplant, and grape tomatoes with 3 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25-30 minutes, stirring occasionally, until vegetables are tender and lightly charred.

2. 2

   In a large skillet, heat 2 tbsp olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then add to the skillet and cook for 3-4 minutes per side until browned.