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Sheet-pan Chicken Thighs and Sweet Peppers Filed in Chicken
on October 16th, 2020

Chef's Notes

Chicken gets a Spanish spin, thanks to a sprinkling of smoked paprika and splash of sherry vinegar in this easy gluten-free dinner. Taken from Savory Giant Magazine

Directions

The estimated prep time for this recipe is 15 minutes and 40min cook time.
Preheat oven to 425°F. To a large bowl, add the oil, garlic, and paprika. Season with salt and black pepper. Add the peppers, onion, and chicken and toss to coat.

Arrange on a large baking sheet in a single layer with chicken skin-sides up. Bake 30-35 min., until chicken is cooked through.

When done, drizzle with vinegar and sprinkle with parsley.

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Chef Details

Klara Carlson is from Baltimore, MD
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Ingredients

  • 3 tbsp olive oil
  • 2 tbsp minced garlic
  • 1 tbsp smoked paprika
  • 8 oz mini sweet peppers, halved and seeded
  • 1 small red onion, cut into thin wedges
  • 2 lbs small bone-in, skin-on chicken thigh
  • 2 tbsp sherry vinegar
  • ¼ cup chopped parsley

Nutrional Info

Servings Per Recipe: 4

Amount Per Serving

Calories: 475

  • Total Fat: 37g
  • Cholesterol: 156mg
  • Sodium: 156mg
  • Total Carbs: 8g
  •     Dietary Fiber: 2g
  • Protein: 27g

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