Oven-baked Chicken and Bell Pepper Recipe
- cook TIME 35 mins
- prep TIME 10 mins
- total TIME 45 mins
Ingredients (16)
- 18 oz skin-on bone-in chicken thighs scored
- 6 oz red bell pepper sliced
- 6 oz yellow bell pepper sliced
- 2 oz red onion cut into wedges
- 1/2 tbsp Italian seasoning
- 1/2 cup milk
- 1 tbsp garlic minced
- 2 tbsp olive oil divided
- 1/2 tsp salt divided
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp ground black pepper
- 1/2 tsp red pepper flakes
- 1/2 tsp Cajun seasoning
- 18 oz canned chickpeas
- 2 tbsp parsley chopped
INSTRUCTIONS
Prep:
Score the chicken thighs.
Slice the bell peppers: Cut away the top and bottom of the bell pepper, and slice it open. Hold the knife horizontal to the cutting board and carefully slice away the white part as well as the seeds. Cut the rectangular piece of pepper into thin strips.
Cut the onion into wedges: Half the onion lengthwise and slice off the root and head. Lay one half flat and cut vertically right through the center into two large wedges. Flip the large wedges and cut them into four small wedges.
Peel and mince the garlic: Remove the root of each garlic clove and mash them down with a knife to remove the peel with ease. Mince the peeled cloves.
Finely chop the parsley.
Cook:
Microwave the chickpeas and milk: Add 18 oz canned chickpeas and 1/2 cup milk to a microwave-safe medium bowl. Cover with plastic wrap, then microwave for 5 minutes.
Mash the chickpeas: Put chickpeas into an immersion blender and blend until smooth.
Season the chicken: In a medium bowl/plate, add 18 oz skin-on bone-in chicken thighs, 1/2 tbsp Italian seasoning, 1/4 tsp salt, 1/2 tsp garlic powder, 1/2 tsp paprika, and 1/2 tsp Cajun seasoning. Dry-rub the spices onto the chicken until evenly coated.
Pan-sear the chicken: In a skillet over medium heat, add 1 tbsp olive oil. Place the chicken skin-side down and pan-sear for 5 minutes until golden brown. Remove from the heat, then set aside on a different plate.
Sauté the garlic in olive oil: In the same skillet over medium heat, add 1 tbsp olive oil and 1 tbsp garlic. Sauté for 30 seconds.
Add the red onions and bell peppers: Add 2 oz red onion, 6 oz red bell pepper, 6 oz yellow bell pepper, 1/4 tsp salt, and 1/2 tsp ground black pepper. Stir well for 1 minute.
Add the chicken into the skillet again and turn off the heat
Bake everything in the oven: Place the entire skillet with chicken and bell peppers in a preheated oven and bake at 400 °F for 15 minutes, then remove from the heat.
Garnish with 2 tbsp chopped parsley and 1/2 tsp red pepper flakes.
Transfer onto serving plates and serve with the mashed chickpeas.
