Chicken and Peppers

Michal Frischman Recipe By
  • Cooking and Prep: 1 h 35 m
  • Serves: 4
  • No Allergens

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!

Ingredients (8)

Main ingredients

Start Cooking

Prepare the Chicken

  1. Preheat oven to 350°F (175°C). Line a baking sheet with Gefen Easy Baking 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.

EMAIL
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating No Ratings Yet.
Please Log in to ask a question How'd it turn out? Write a review. POST

NEWSLETTER
Subscribe to kosher.com

For the latest and trendiest recipes!
Subscribe to kosher.com
For the latest and trendiest recipes!
BACK TO TOP