Name: Sheet Pan Chicken And Peppers
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 2 pounds bone-in chicken thighs; 4 russet potatoes (peeled and cut); 1 large onion (cut into chunks); 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)

Jump to Recipe - Print Recipe

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.

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

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!

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.

First, place your oven rack in the middle of your oven. The middle rack offers the most even heat and air circulation which helps everything to roast consistently. Then preheat your oven to 425° F.

Then in a large bowl, stir together the 1/4 cup of olive oil, 1/2 of a teaspoon each of salt, and garlic powder.

Toss the potatoes, onions, and peppers with the oil mixture and transfer to a roasting pan. Sprinkle with parsley.

Then 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.

Bake 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.

Pro tips and recipe notes

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.
Slice veggies up to a day before to save time. Keep them covered in an airtight container in the refrigerator.
Leftovers will keep, covered in the fridge, for up to 4-5 days.

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.

What side dishes would pair well with sheet pan chicken and peppers?

Since this recipe combines chicken, potatoes, and peppers, you already have a complete meal in one pan. However, if you’d like to add more variety, you can serve it with a fresh green salad, or crusty garlic bread.

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

5 from 1 vote