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One Pan Chicken with Tomatoes and Zucchini Recipe

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4.2 from 7 reviews

This One Pan Chicken with Tomatoes and Zucchini is a flavorful and comforting baked chicken dish infused with a blend of Aleppo pepper, pul biber, and garlic. Tender chicken leg quarters are seared to a golden brown, then cooked together with sautéed onions, bell peppers, zucchini, cherry tomatoes, and a touch of pepper paste, simmered in chicken stock for a juicy and aromatic meal. Finished in the oven for a crispy skin and garnished with fresh parsley, this dish is perfect served over rice or potatoes for a hearty family dinner.

Ingredients

Seasoning Mix

  • 2 tsp pul biber
  • 3 tsp Aleppo pepper
  • 1 tsp salt
  • ½ tsp ground black pepper

Chicken and Fat

  • 2 tbsp olive oil (or as needed)
  • 1-2 tbsp unsalted butter
  • 5-6 chicken leg quarters, skin removed

Vegetables and Sauce

  • 1 large onion, finely diced
  • 1 red bell pepper, sliced thinly
  • 1 green bell pepper, sliced thinly
  • 3 medium zucchini, sliced into half moons or quarters
  • 2 tbsp pepper paste (or tomato paste)
  • 7 oz (200g) cherry tomatoes, halved or quartered
  • 3 cloves garlic, diced or minced
  • 1 tbsp sugar (adjust to taste)

Liquid and Garnish

  • 1 cup (250ml) chicken stock
  • 2 tbsp chopped parsley (to serve)

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (180°C) and place a rack in the middle position to prepare for baking.
  2. Prepare Seasoning: In a small bowl, combine salt, ground black pepper, pul biber, and Aleppo pepper to create the seasoning mix for the chicken and vegetables.
  3. Sear Chicken: Heat olive oil and butter in a large lidded pan over medium-high heat. Once the butter is foaming, add the chicken leg quarters. Sprinkle some of the seasoning on the chicken and sear for 5-6 minutes on each side until golden brown. Remove the chicken and set aside.
  4. Sauté Vegetables: Add diced onion, sliced red and green bell peppers, and zucchini to the pan. Season with the remaining seasoning mixture and sauté for about 5 minutes, stirring frequently, until the vegetables begin to soften.
  5. Add Sauce Ingredients: Stir in the pepper paste, then add the halved cherry tomatoes, minced garlic, and sugar. Continue pan-frying for a few minutes until the tomatoes start to soften and release their juices.
  6. Combine Chicken and Vegetables: Return the seared chicken along with any accumulated juices back to the pan, nestling the pieces among the vegetables to ensure even cooking and flavor integration.
  7. Add Stock and Bake: Pour in the chicken stock, cover the pan with a lid, and transfer it to the preheated oven. Bake for 25 minutes to allow the chicken to cook through and absorb the flavors.
  8. Finish Cooking: Remove the lid, increase oven temperature to 400°F (200°C), and cook uncovered for an additional 5-10 minutes until the chicken develops a deep golden color. Alternatively, use the broiler to achieve the same effect.
  9. Garnish and Serve: Sprinkle chopped parsley over the cooked chicken and vegetables. Serve hot, ideally over rice or alongside potatoes for a complete, satisfying meal.

Notes

  • Skin is removed from the chicken leg quarters to reduce fat, but leaving it on will add more crispiness and flavor if preferred.
  • Adjust the amount of sugar based on the sweetness of tomatoes and personal preference to balance acidity.
  • If pepper paste is unavailable, tomato paste can be used but will alter the flavor slightly.
  • This dish is versatile and can be served with rice, potatoes, or crusty bread to soak up the flavorful sauce.
  • For a spicier dish, increase the pul biber or Aleppo pepper quantities.
  • Using a heavy, oven-safe pan like a cast iron or caraway pan ensures even cooking and easy transfer to the oven.

Find it online: https://cookedbysarah.com/one-pan-chicken-with-tomatoes-and-zucchini-recipe/