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Roasted pepper and chicken thighs

For a laid-back, midweek family supper this roasted pepper and chicken thighs is just the job because it's so easy to prepare and cook, yet stilincredibly tasty! Serve it with mashed potatoes, steamed rice or just crusty bread and a green salad.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 6-8 chicken thighs
  • 1 red onion
  • 1 red pepper
  • 1 yellow pepper
  • 1 lemon
  • 2 Tbsp olive oil
  • 3 cloves of garlic
  • salt and pepper
  • 1 red chilli optional

Method
 

  1. Set the oven to 170°C.
  2. Cut the peppers into 1cm wide, long slices. Slice the onion. Cut the chilli in half, if used. Scatter these around a baking tray, add 1 Tbsp of oil, season to taste and toss well.
  3. Slice a garlic clove. Make cuts (under the skin) into the chicken flesh and push the garlic slices into the incisions. Roughly crush the other two cloves and toss with the pepper slices.
  4. Cut the lemon into rings. Rub the chicken with the lemon then place the lemon slices on the peppers. Put the chicken thighs on top. Rub or brush the chicken with the remaining oil. Season to taste.
  5. Bake in the oven for 45 minutes until golden brown.
  6. Scatter some basil leaves around just before serving.