Sheet Pan Chicken And Peppers

This easy sheet pan chicken and peppers recipe is all roasted in a single pan in the chicken’s juices until the meat is tender and the skin is perfectly crispy.

Do you have a favorite recipe that has been passed down from generation to generation in your family? These are usually some of the best recipes. Not only are they tasty, but they also bring wonderful memories with each bite.

This sheet pan chicken and peppers dish that I’m sharing with you today was inspired by a recipe that was passed down in my family from John’s grandmother. It’s one of my favorite ways to enjoy peppers in the summertime.

And take a peek at all my chicken and turkey recipes! They’re delicious, with everything from traditional favorites to exciting new dishes that I think you’ll love.

Cook in one sheet pan

The chicken is roasted until the meat is tender and the skin is perfectly crispy. Surrounded by a feast of hearty potatoes and peppers, they all cook in the chicken’s juices. I just love the rustic flavors. And here’s the best part—it’s entirely gluten-free!

But I think my favorite thing by far about this recipe is the fact that the entire meal is made in a single pan. Yes, that’s right. No need to hassle about using a dozen pots and pans or having to make an additional side dish.

I have a large family so when I discovered this cooking method, I thought it was brilliant. 🙂

Ingredients

Bone-In Chicken thighs – When it comes to choosing the star of this dish, I highly recommend using chicken thighs with the skin. They’re the secret to moist and flavorful meat.

As the chicken roasts in the oven, the skin works its magic, creating a tantalizing crispy exterior while keeping the meat tender and succulent. It’s the perfect harmony of textures that will have you coming back for seconds!

Bell peppers and an onion – Peppers and an onion are cut into slices. Three different colors of bell peppers makes the dish so pretty, as well as, flavorful. Yellow and red bell peppers are slightly sweeter than the green, with red being the most pronounced. You could go with just green if you prefer.

Russet Potatoes – Cut the potatoes into uniform sizes to ensure even cooking.

You’ll nestle the chicken amidst a vibrant medley of hearty potatoes, peppers, and onions that have been tossed in a mixture of extra-virgin olive oil, salt, and garlic powder. All topped with parsley. Finally chopped fresh garlic will be scattered among the chicken. Yum!

Ready to make it? Click that oven on and let’s get cooking.

Instructions

*Free printable recipe card with complete list of ingredients is available at the end of the post.

Pro tips and recipe notes

• Can I make this recipe without using any potatoes? Of course! If you prefer to skip the potatoes or want a lower-carb option, you can omit them from the recipe. The chicken and peppers will still turn out delicious and flavorful.
• Can I prepare the vegetables ahead of time and assemble later? Yes, you can slice the vegetables up to a day before to save time and then assemble everything on the sheet pan when you’re ready to cook. Just store them in an airtight container in the refrigerator.
• What herbs and spices pair well with sheet pan chicken and peppers? Additional herbs like rosemary, thyme, or oregano complement the flavors of chicken and potatoes beautifully. You can also add spices like paprika or Italian seasoning for extra flavor.
• How can I store leftovers of sheet pan chicken and peppers, and how should I reheat them? Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place the desired portion in the microwave or oven until heated through.

I can’t wait to hear how you like these crispy chicken thighs with roasted peppers and potatoes, and I hope it will become a new favorite recipe in your house too.

Happy cooking!

Love chicken? Try these recipes

Chicken And Peppers: Olive Oil And Garlic Style – This is our family’s original chicken and peppers recipe. The chicken simmers on your stovetop in extra-virgin olive oil. It’s so tasty and tender the meat literally falls off the bone.

Gluten Free Chicken And Broccoli Stir Fry – This gluten free chicken and broccoli is easy to make at home but tastes just like a restaurant-quality dish. It goes from stovetop to table in 30 minutes.

Gluten Free Chicken Piccata – This Italian favorite is easy enough for a weeknight meal and elegant enough to serve to company.

Stir Fry Chicken With Sugar Free Teriyaki Sauce – This is nourishing and quick to make with lots of vegetables, easy homemade sauce, and tender chicken. And best of all, it’s keto, lowcarb, and gluten free.

Gluten-Free Chicken Fajitas: Recreate Restaurant Quality in Your Kitchen: This is made with tender chicken infused with homemade fajita seasonings, colorful bell peppers and caramelized onions. It’s gluten free, dairy free, and low carb!

Print Pin Save Saved Recipe!

5 from 1 vote

Sheet Pan Chicken And Peppers

Cook ModePrevent your screen from going dark

Sheet pan chicken and peppers is all roasted in a single pan in the chicken's juices until the meat is tender and the skin is perfectly crispy.

Course Dinner

Cuisine American

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Calories 310kcal

Author Barbara Bianchi

Ingredients

• 2 pounds bone-in chicken thighs
• 4 russet potatoes peeled and cut
• 1 large onion thick slices
• 3 bell peppers sliced (I used red, green, and yellow for a colorful dish)
• 5 garlic cloves chopped
• 1/4 cup extra-virgin olive oil + 1 Tablespoon to drizzle over chicken
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 tablespoon parsley
• salt and pepper to taste

Instructions

• Preheat oven to 425° F.
• In a large bowl, stir together the 1/4 cup olive oil, 1/2 teaspoon salt, and garlic powder.

  Toss the potatoes, onions, and peppers with the oil mixture and transfer to a roasting pan. Sprinkle with parsley.
  4 russet potatoes, 1 large onion, 3 bell peppers, 1/4 cup extra-virgin olive oil + 1 Tablespoon to drizzle over chicken, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1 tablespoon parsley
• Tuck the chicken thighs into the pan with the vegetables. Scatter chopped garlic among the chicken.

  Drizzle about 1 tablespoon of olive oil over the chicken and season it with salt and pepper.
  2 pounds bone-in chicken thighs, 5 garlic cloves, salt and pepper
• Place pan in the oven for 40 - 50 minutes depending on the size and thickness of the chicken and the desired doneness.

  Halfway through the cooking time, rotate the pan.

  When the chicken juices run clear when pierced, your one pan meal is ready to enjoy.

Notes

Can I make this recipe without using any potatoes? Of course! If you prefer to skip the potatoes or want a lower-carb option, you can omit them from the recipe. The chicken and peppers will still turn out delicious and flavorful.

Can I prepare the vegetables ahead of time and assemble later? Yes, you can slice the vegetables up to a day before to save time and then assemble everything on the sheet pan when you're ready to cook. Just store them in an airtight container in the refrigerator.

What herbs and spices pair well with sheet pan chicken and peppers? Additional herbs like rosemary, thyme, or oregano complement the flavors of chicken and potatoes beautifully. You can also add spices like paprika or Italian seasoning for extra flavor.

How can I store leftovers of sheet pan chicken and peppers, and how should I reheat them? Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place the desired portion in the microwave or oven until heated through.

Nutrition

Calories: 310kcal

did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.