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, seasoned with garlic and herbs.
- 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 teaspoon dried oregano
4 cloves garlic, minced
2 medium red bell peppers, sliced into 1/2-inch strips
2 medium yellow bell peppers, sliced into 1/2-inch strips
1 large yellow onion, sliced into 1/2-inch strips
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine the kosher salt, black pepper, smoked paprika, dried oregano, and minced garlic.
Pat the chicken thighs dry with paper towels. Rub 1 tablespoon of olive oil over the chicken thighs, then evenly sprinkle the seasoning mixture over both sides of the chicken.
Place the sliced bell peppers and onions in a large mixing bowl. Drizzle with the remaining 1 tablespoon of olive oil and toss to coat evenly.
Spread the peppers and onions in a single layer on the bottom of a large baking dish or rimmed sheet pan.
Arrange the seasoned chicken thighs skin-side up on top of the peppers and onions.
Bake uncovered for 35 to 40 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C) and the skin is golden and crispy.
Remove from the oven and let rest for 5 minutes.
Garnish with chopped fresh parsley before serving.