ROAST CHICKEN WITH BELL PEPPERS, LEMON, AND THYME
How to pull off a weeknight roast chicken: Set it over a bed of peppers for a two-for-one deal.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Chicken Bell Pepper Thyme Lemon Chile Pepper Wheat/Gluten-Free One-Pot Meal
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place a rack in middle of oven; preheat to 425°F. Heat a large ovenproof skillet, preferably cast iron, over medium-high. Cook bell peppers in skillet, turning every minute or two, until blistered in several spots, about 5 minutes. (You aren't trying to cook them, just get some color on them.) Transfer bell peppers to a cutting board and let cool slightly; reserve skillet. Stand a pepper upright and slice off sides, working your way around stem in 3 or 4 cuts. Pull out ribs and seeds; discard along with stems. Repeat with remaining peppers.
- Return peppers to skillet and add shallot, chile, and 3 thyme sprigs. Season generously with salt and black pepper and drizzle 1/4 cup oil over. Season chicken all over with salt and black pepper and set on top of peppers. Place a lemon half and remaining 2 thyme sprigs in chicken cavity and rub skin all over with remaining 1 Tbsp. oil. Roast in oven until skin is golden brown and crisp all over and an instant-read thermometer inserted into the thickest part of breast registers 160°F, 60-80 minutes. Remove from oven (be careful; handle is hot!) and let rest 15 minutes before transferring chicken to a cutting board and carving.
- Just before serving, squeeze remaining lemon half over chicken and bell peppers.
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Trapezoid
[email protected]This recipe was a disaster. The chicken was burnt and the bell peppers were mushy.
Jerrod Brown
[email protected]This recipe is way too complicated. I'm not a chef!
Haruko Gutierrez
[email protected]I followed the recipe exactly, but the chicken didn't come out as flavorful as I had hoped.
Faiza Cabdi
[email protected]The chicken was a bit dry, but the bell peppers and lemons were delicious.
Jam Taj Muhammad Samejo
[email protected]I've made this dish several times now and it's always a hit. My friends and family request it all the time.
Abdul Basit Khan
[email protected]This recipe was easy to follow and turned out great! I especially liked the crispy skin on the chicken.
Kerin Fowler
[email protected]I was a bit skeptical about the thyme, but it really added a nice depth of flavor to the dish. I'm glad I tried it!
Always Brokedown
[email protected]My family loved this recipe! The chicken was moist and flavorful, and the bell peppers and lemons added a delicious touch. I'll definitely be making this again.