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!
Chicken and Peppers
Recipe By Michal Frischman
- Cooking and Prep: 1 h 35 m
- Serves: 4
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No Allergens
Ingredients (8)
Main ingredients
Start Cooking
Prepare the Chicken
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Preheat oven to 350°F (175°C). Line a baking sheet with Gefen Easy Baking Parchment Paper.
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Lay out the peppers and nestle the chicken pieces in between. Drizzle chicken and peppers with olive oil.
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Combine spices and pack them onto the chicken to create a crust. Sprinkle the remaining spices over the peppers.
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Bake for an hour and a half or until the peppers are sweet and browning and the chicken is cooked through.
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Replies:
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?
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Replies:
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?
