Sweet mini peppers are a total staple in our house. I love how the natural sugars taste so distinct when they’re roasted, and I love how quick the prep for this dinner is!
Directions
1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
2. Lay out the peppers and nestle the chicken pieces in between. Drizzle chicken and peppers with olive oil.
3. Combine spices and pack them onto the chicken to create a crust. Sprinkle the remaining spices over the peppers.
4. Bake for an hour and a half or until the peppers are sweet and browning and the chicken is cooked through.
Yes, however, they do tend to cook faster so I would put them in for less time so they don’t dry out or burn. Chicken cutlets are naturally more dry than chicken on the bone. I don’t have a specific cooking time because it depends on the size of chicken cutlets you use and the thickness.
Is it too salty with 2 tsp salt?
It should be just perfect!
Amazing flavor!
Tried out this recipe and got so many compliments from my family!!
Chicken and Peppers could i do chicken cutlets?
Yes, however, they do tend to cook faster so I would put them in for less time so they don’t dry out or burn. Chicken cutlets are naturally more dry than chicken on the bone. I don’t have a specific cooking time because it depends on the size of chicken cutlets you use and the thickness.
how long should it bake for?