Name: 5-ingredient oven-roasted chicken thighs and red peppers
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 2
Cuisine: International
Ingredients: 4 chicken thighs; 2 red bell peppers; 2 shallots; 1 lemon; 4 sprigs rosemary; olive oil; salt; pepper; baguette (for serving)

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for serving

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.

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.

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.

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!

5-ingredient oven-roasted chicken thighs and red peppers

Simple but very good. Even my toddler likes it!

Be sure to increase the cooking time in the oven by at least 10 minutes! So I had a total of about 35 minutes (next time 40!) , then grilling could also be omitted, as the thighs start to brown after 20 minutes.

Very good. I used some smoked paprika powder as well as zataar, lemon balm and Cafe de Paris as a seasoning and finally reduced the sauce and rounded it off with a piece of butter

So yummy and easy to make. I didn't have fresh red peppers or shallots, so I used a jar of roasted red peppers. 
 I thinly sliced a purple onion and sauted over low heat in the cast iron. When done, I removed them to a plate increased the stove heat. Seasoned skinless and boneless thighs with dried rosemary, Italian seasoning, sage, and S & P. Seared the thighs in the cast iron for a few minutes each side. Added about 1/4 cup of the roasted red pepper jar juice to the pan. Set the thighs aside and added the onions/peppers to the pan and then put the thighs on top. Nestled the lemon quarters in and convection baked at 410 for 20 minutes. Served with baguette and definitely used the baguette to soak up the juice. It was absolutely delicious!!! Thanks for a great recipe!

So good! I have often cooked chicken thighs on their own. But this made it a next level meal! I added sweet potato and asparagus. And also have a bag of left over gnocchi. Cooked for the best part of 45 mins with Jo grill. Perfect!

5-ingredient oven-roasted chicken thighs and red peppers

Ingredients

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Nutrition per serving

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Enjoy your meal!

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