5-ingredient oven-roasted chicken thighs and red peppers

5-ingredient oven-roasted chicken thighs and red peppers

Based on 47 ratings
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Devan Grimsrud

Devan Grimsrud

Food Editor at Kitchen Stories

www.instagram.com/devan.grimsrud/
"This one-pan dish was inspired by one lone roasted red bell pepper draped over a buttery crostini that I had at a restaurant recently. It was delicious, simple, and didn’t need anything else—just like this dish. If the pan has an excess of liquid in it at the end, gently tilt and pour (or spoon) it out into a bowl with some cubed butter. Mix it together and spread that schmaltz-y butter on your baguette before layering on a few slices of the softened red pepper."
Difficulty
Easy 👌
Preparation
15 min
Baking
30 min
Resting
10 min

Ingredients

2Servings
4
chicken thighs
2
red bell peppers
2
shallots
1
lemon
4 sprigs
rosemary
olive oil
salt
pepper
baguette (for serving)

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 up a whole chicken

how-to-cut-a-bell-pepper

How to cut a bell pepper

how-to-prepare-a-whole-chicken

How to prepare a whole chicken

Nutrition per serving

Cal988
Fat64 g
Protein68 g
Carb30 g

  • Step 1/ 4

    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.
    • 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

    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.
    • 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

    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.
    • 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

    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!
    • 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!

    5-ingredient oven-roasted chicken thighs and red peppers

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