Roasted Chicken with Bell Pepper
Prep
15 mins
Cook
45 mins
Servings
4
Difficulty
Easy
This roasted chicken with bell pepper is one of my go to weeknight dinners because it comes together in just an hour from start to finish. The chicken thighs stay incredibly juicy and flavorful while the bell peppers caramelize beautifully in the same pan, and the whole thing feels fancy enough to impress guests but simple enough that anyone can pull it off. Bell peppers are loaded with vitamin C, which is great for boosting immunity, and the best part is that nearly everything here costs just a few dollars. Just toss it all on a sheet pan, pop it in the oven, and you've got a complete, delicious meal with hardly any cleanup.
Ella x
Ingredients
- 8chicken thighs(bone-in, skin-on, patted dry)
- 2red bell pepper(cut into 1.5-inch chunks)
- 1yellow bell pepper(cut into 1.5-inch chunks)
- 1yellow onion(sliced into wedges)
- 6garlic cloves(minced)
- 4 tablespoonsolive oil
- 2 teaspoonsfresh thyme(dried, or 1 tablespoon fresh)
- 1½ teaspoonssmoked paprika
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 2 tablespoonslemon juice
- 118 mlchicken broth
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a large roasting pan with parchment paper or lightly oil it for easy cleanup.
Tip: A hot oven ensures the chicken skin crisps up beautifully while the meat stays juicy inside.
- 2
In a small bowl, combine thyme, smoked paprika, kosher salt, and black pepper to create a seasoning blend.
Tip: Mix your spices ahead of time for even distribution when coating the chicken.
- 3
Place chicken thighs skin-side up in the prepared roasting pan. Brush generously with olive oil and rub the seasoning mixture evenly over all pieces, including under the skin if possible.
Tip: Getting seasoning under the skin adds incredible flavor directly to the meat.
- 4
Scatter the bell pepper chunks and onion wedges around the chicken in the pan, nestling them into the gaps between the thighs.
Tip: The vegetables will roast in the chicken fat, becoming tender and flavorful.
- 5
Sprinkle the minced garlic over the peppers and onions, then drizzle the entire pan with lemon juice and pour the chicken broth into the bottom of the pan.
Tip: The broth prevents sticking and creates a light pan sauce as the chicken cooks.
- 6
Roast in the preheated oven for 40-45 minutes, stirring the vegetables halfway through cooking, until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part of the thigh.
Tip: Use a meat thermometer for perfectly cooked, safe chicken every time.
- 7
Remove from the oven and let rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat.
Tip: Resting is a simple step that makes a noticeable difference in juiciness and tenderness.
- 8
Transfer chicken and vegetables to serving plates, spooning any pan juices and broth over the top for added moisture and flavor.
Tip: Don't discard those flavorful pan drippings—they're liquid gold for your plate.
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