Chicken and Peppers
Food and prop styling by Janine Kalesis | Photography by Hudi Greenberger
What I look for in my summertime dinners is either something quick or something that needs little involvement. Our sheet-pan dinners this week score high on both criteria. Throw it on the pan and don’t think about it till it’s ready to come out. The less you have to worry about onions on the stovetop or try to remember to defrost the soup the more time you have to devote to your family. It’s not the solution to the “Mommy Wars ” but a way of easing the job for all of us.
INGREDIENTS
YIELDS 4 SERVINGS
- 2 lb (900 g) sweet mini peppers rinsed and deseeded
- 1 chicken cut into eighths or 4 chicken thighs
- 2 Tbsp olive oil
- 2 Tbsp brown sugar
- 2 tsp salt
- 1 tsp dried basil
- 1 tsp dried parsley
- 1 tsp dried oregano
PREPARATION
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Lay out the peppers and nestle the chicken pieces in between. Drizzle chicken and peppers with olive oil. Combine spices and pack them onto the chicken to create a crust. Sprinkle the remaining spices over the peppers. Bake for 1½ hours or until the peppers are sweet and browning and the chicken is cooked through.
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