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.

Recipe tags

Baked Chicken Chicken bottoms Chicken legs Dark chicken Family dinners Gluten free Michal Frishman Mini peppers One pan dinners One sheet dinners One-pot dishes Pesach Quick dinner Quick meal Quick-and-easy Sheet pan Simple suppers Super easy

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Shevi Axelrod

19 days ago

Is it too salty with 2 tsp salt?

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Avigael Admin

Reply to Shevi Axelrod

18 days ago

It should be just perfect!

Rivka

3 years ago

Amazing flavor!

Chavie T

3 years ago

Tried out this recipe and got so many compliments from my family!!

Malky Kreiser

3 years ago

Chicken and Peppers could i do chicken cutlets?

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So}mouwmin

Reply to Malky Kreiser

3 years ago

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.