5-ingredient oven-roasted chicken thighs and red peppers
Ingredients
Utensils
oven, knife, cutting board, cast iron pan, paper towels, rubber spatula
How-To Videos
How to cut up a whole chicken
How to cut a bell pepper
How to prepare a whole chicken
Nutrition per serving
Step 1/ 4
- 2 red bell peppers
- 2 shallots
- 1 lemon
- 4 chicken thighs
- oven
- knife
- cutting board
- cast iron pan
- paper towels
Preheat oven to 220°C/425°F. Heat a cast iron pan over medium-high heat. Core bell peppers and slice into thick strips. Thinly slice shallots and quarter lemon. Pat chicken thighs dry on both sides with paper towel.
Step 2/ 4
- 4 sprigs rosemary
- olive oil
- salt
- pepper
- rubber spatula
Add some olive oil to the pan, then add the peppers, shallots, and rosemary sprigs. Season with salt and pepper and sauté for approx. 4 min.
Step 3/ 4
- olive oil
- salt
- pepper
Add half the lemon quarters to the pan and place the chicken thighs on top, skin side-up. Drizzle chicken with some olive oil and season with salt and pepper.
Step 4/ 4
- baguette (for serving)
Transfer the pan to the oven and roast until chicken is golden and cooked through, approx. 20 min. Turn the grill function of your oven to high and cook for another 5 – 10 min., or until chicken skin is golden brown and crisp. Let rest for at least 10 min. before serving with the remaining lemon wedges and warm baguette. Enjoy!
Enjoy your meal!
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