Sheet Pan Chicken and Peppers
This sheet pan chicken and peppers recipe is a quick and easy weeknight dinner that's as healthy as it is delicious. It's perfect with vegetables or served over rice, pasta, or quinoa!
Servings: 6
Calories: 267kcal
Ingredients
Chicken and Sweet Peppers
- 1 ½ lbs Springer Mountain Farms boneless skinless chicken thighs
- 5 long sweet peppers
- 2 ½ tablespoon garlic olive oil
- 1 tablespoon minced garlic
- 3 tablespoon tomato paste
- Juice of 1 lemon
- Zest of 1 lemon
- 1 tbsp smoked paprika
- ¾ tablespoon thyme
- ¼ tbsp oregano
- ¼ teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon pepper
Dipping Sauce
- ½ cup sour cream
- 1 long sweet pepper
- 1 teaspoon garlic olive oil
- 1 teaspoon lemon juice
- salt and pepper to taste
Instructions
Sheet Pan Chicken and Peppers
- Preheat the oven to 420 degrees. Rinse the chicken thighs and pat them dry with paper towels.
- In a large bowl, mix the olive oil, tomato paste, minced garlic, lemon juice and zest, smoked paprika, cumin, oregano, garlic powder, salt, and pepper.
- Add the chicken to the bowl, and using gloved hands, massage the mixture into the chicken. You can cook the chicken immediately or marinate it overnight in the refrigerator.
- Place the chicken thighs on the baking sheet in a single layer. Then, place the peppers next to them. Sprinkle the peppers with salt and pepper.
- Bake the chicken and peppers for 30 to 40 minutes until a meat thermometer registers 165 degrees when inserted into the thickest part of the thigh.
Dipping Sauce
- Add the sour cream, sweet pepper, garlic olive oil, lemon juice, and salt and pepper to a food processor.
- Blend until smooth and creamy.
Video
Notes
Storage
- Refrigerate for up to 4 days in an airtight container.
- Freeze for up to 3 months in an airtight, freezer-safe container.
- Defrost overnight if frozen. Then, bake covered at 350 until heated through or microwave individual portions at 1-minute intervals.
- Your peppers will have charred skin by the time the dish is finished cooking. That's what you want!
- Hold your chicken as close to the bottom of the sink as possible and use a gentle stream of water when rinsing it to avoid splashing.
- Wash your sink and counters immediately after rinsing your chicken.
Nutrition
Calories: 267kcal | Carbohydrates: 9g | Protein: 24g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 119mg | Sodium: 563mg | Potassium: 617mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1398IU | Vitamin C: 90mg | Calcium: 57mg | Iron: 2mg
