Baked Chicken Thighs with Peppers and Onions
A flavorful and easy one-pan meal featuring juicy baked chicken thighs roasted with colorful bell peppers and sweet onions. Perfect for a comforting weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4
Ingredients
8 bone-in, skin-on chicken thighs (about 3 pounds)
2 tablespoons olive oil, divided
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1 large red bell pepper, sliced into 1/2-inch strips
1 large yellow bell pepper, sliced into 1/2-inch strips
1 large green bell pepper, sliced into 1/2-inch strips
1 large yellow onion, sliced into 1/2-inch strips
3 cloves garlic, minced
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, and dried oregano.
Pat the chicken thighs dry with paper towels. Rub 1 tablespoon olive oil evenly over the chicken thighs, then season both sides with the spice mixture.
In a large bowl, toss the sliced red, yellow, and green bell peppers, sliced onion, and minced garlic with the remaining 1 tablespoon olive oil and a pinch of salt and pepper.
Arrange the seasoned vegetables in an even layer on a large rimmed baking sheet or roasting pan.
Place the seasoned chicken thighs skin-side up on top of the vegetables, spacing them evenly.
Bake in the preheated oven for 35 to 40 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C) and the skin is crispy and golden brown.
If desired, broil for an additional 2-3 minutes to crisp the skin further, watching carefully to avoid burning.
Remove from the oven and let rest for 5 minutes.
Garnish with chopped fresh parsley before serving.