1 can (540mL) chunky Italian tomatoes
12 boneless skinless chicken thighs
1 small red onion, cut in wedges
1 red pepper, cut in large chunks
1 Tbsp dried oregano
2 Tbsp balsamic vinegar
1 Tbsp canola oil
1 cup cherry tomatoes, cut in half
1 cup grated Romano or Parmesan cheese
Preheat oven to 425F.
Pour the Italian tomatoes into the bottom of a large skillet.
Arrange the chicken thighs on top and tuck in the onion wedges and pepper chunks. Sprinkle oregano over the chicken and vegetables.
Whisk together the vinegar and oil; brush on each chicken thigh. Drizzle any leftover vinegar-oil mixture on the vegetables.
Top with cherry tomatoes.
Bake uncovered for 40 minutes or until a meat thermometer inserted into the chicken reads 165F.
Remove from oven and spread the cheese evenly over the chicken and vegetables. Return to the oven and bake just until the cheese is golden (about 5 minutes).
Remove from oven and let stand 5 minutes before serving.
Serve with crusty bread, or over Parmesan Polenta*.
4 cups chicken stock, 1 cup cornmeal, 2 Tbsp butter, 1 cup Parmesan cheese, ¼ cup Greek yogurt
Bring chicken stock to a boil in a large saucepan. Reduce heat to medium and slowly add cornmeal, stirring or whisking constantly to remove lumps. Simmer, stirring constantly, until thick. Remove from heat; add butter, Parmesan and yogurt, and stir until butter and cheese have melted.