Baked chicken thighs with peppers are a truly flavorful main course.
The peppers perfectly complement the chicken, giving it their distinctive and bold taste.
The chicken thighs prepared according to this recipe will be very tender, the peppers a delicious side dish with a tasty sauce on the bottom, perfect for scooping up with a piece of crusty bread.
Just purchase chicken thighs and peppers, and with a few other ingredients you probably already have at home, and following a simple procedure, you’ll quickly have lunch or dinner resolved. A dish so good, yet absolutely not heavy. Thanks to a quick initial cooking of the chicken and the subsequent baking in the oven.
You can use the peppers you like best: green, red, or mixed, and you’ll have a dish appreciated by the whole family.
A few sprigs of rosemary with its unmistakable aroma will give the chicken with peppers even more character.
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- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 612.78 (Kcal)
- Carbohydrates 17.87 (g) of which sugars 16.54 (g)
- Proteins 51.82 (g)
- Fat 36.68 (g) of which saturated 7.58 (g)of which unsaturated 12.73 (g)
- Fibers 7.75 (g)
- Sodium 780.69 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10 peppers (medium/small)
- 4 chicken thighs
- Half onion
- 1 carrot
- 1 stalk celery
- 1 leaf bay leaf
- Half lemon
- to taste rosemary
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
Tools
- 1 Pan
- 1 Knife for vegetables
- 1 Cutting board
- 1 Baking tray non-stick 13×10 inches
Steps
To prepare the baked chicken thighs and peppers, place a pan with plenty of water, half an onion, 1 carrot, 1 stalk of celery, a bay leaf, the juice of half a lemon, and the half lemon itself on the stove.
Simmer for about half an hour.
Meanwhile, singe any feather residues on the skin of the chicken thighs.
Then with the help of a knife, remove as much as possible any burn marks, rinse under running water, and then immerse the chicken in the broth.
Boil on low heat for about 10 minutes, then remove the chicken thighs.
Wash the peppers, remove the stem, filaments, and seeds inside.
Cut into pieces.
In a large non-stick baking tray (or lined with parchment paper), arrange the peppers and chicken.
Season with rosemary, salt, pepper, and after adding olive oil to taste, bake in a preheated oven at 350°F, static function, for about 30/35 minutes.
Place the tray on the middle/lower level of the oven.
Turn during cooking and when the meat of the thighs is easily pierced with a fork and the peppers are cooked, remove the tray from the oven.
If you want, for the last few minutes, move the tray up a level and activate the grill function, which will create a nice crispy crust on the chicken.
The baked chicken thighs and peppers are now ready.
Storage
Store in the fridge, well-sealed in an airtight container, for one day.
Store in the fridge, well-sealed in an airtight container, for one day.
Here is a selection of great products useful in the kitchen. Many of these have been personally bought and tested by me. The list will be constantly updated.
To view the recommended products click here.
To view the recommended products click here.
