Chicken Thighs with Peppers and Onions
Chicken Thighs with Peppers and Onions is a simple, flavorful dish perfect for a weeknight meal. Enjoy tender chicken and sweet, sautéed vegetables.
Ingredients
Main Ingredients
- 6 bone-in, skin-on chicken thighs about 2.5-3 lbs
- 2 large bell peppers, sliced any color
- 1 large yellow onion, sliced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish optional
Instructions
- Prepare Chicken & Vegetables: Preheat your oven to 400°F (200°C). Pat the chicken thighs thoroughly dry with paper towels. In a large bowl, toss the sliced bell peppers and onions with 1 tbsp of olive oil, salt, and pepper. Set aside.
- Season Chicken: In a separate bowl, drizzle the chicken thighs with the remaining 1 tbsp of olive oil. Season generously with smoked paprika, garlic powder, oregano, thyme, salt, and black pepper, ensuring all sides are coated.
- Sear Chicken: Heat a large oven-safe skillet (cast iron recommended) over medium-high heat. Once hot, place the chicken thighs skin-side down and sear for 5-7 minutes until the skin is golden brown and crispy. Flip and sear for another 2-3 minutes.
- Combine & Roast: Arrange the seared chicken thighs skin-side up in the skillet. Distribute the seasoned peppers and onions around the chicken. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender-crisp.
- Rest & Serve: Remove the skillet from the oven. Let the dish rest for 5 minutes before serving. Garnish with fresh chopped parsley, if desired. Serve hot with your favorite side dishes.
Notes
- Dry Chicken for Crispiness: Always pat chicken thighs completely dry before seasoning and searing. This helps achieve that coveted crispy skin.
- Don't Overcrowd the Pan: Give the chicken and vegetables space to breathe in the skillet or on the sheet pan. Overcrowding leads to steaming instead of searing, making your chicken and veggies watery.
- Timing is Key for Veggies: To prevent mushy peppers and onions, add them to the pan slightly after the chicken has begun to sear, or ensure the oven is hot enough for them to roast quickly.
- Deglaze for Flavor: After searing the chicken, a quick deglaze with a splash of chicken broth or white wine adds incredible depth to the pan sauce.
- Rest Your Chicken: Allowing the chicken to rest for a few minutes after cooking ensures the juices redistribute, resulting in more tender and flavorful meat.