Crispy golden-brown chicken thighs oven-roasted with sweet bell peppers, garlic, and fresh herbs. This rustic one-pan dish bursts with comforting flavors and makes an effortless dinner centerpiece. Ideal for weeknight dinners or casual entertaining, it combines simplicity with rich, savory depth.

Why You’ll Love This Recipe

This recipe delivers on flavor and convenience. The combination of tender chicken, aromatic herbs, and caramelized bell peppers creates a deeply satisfying meal with minimal cleanup. It’s perfect for anyone who enjoys hearty, wholesome dishes made with fresh, simple ingredients. Plus, it’s customizable to suit your taste or dietary needs.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

6 bone-in, skin-on chicken thighs
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh rosemary
2 red bell peppers, sliced
2 yellow bell peppers, sliced
1 orange bell pepper, sliced
½ cup low-sodium chicken broth
Fresh thyme sprigs for garnish

directions

1. Preheat oven to 400°F (200°C).
2. Pat the chicken thighs dry with a paper towel. Rub them all over with olive oil, garlic, paprika, salt, pepper, and chopped herbs.
3. Arrange sliced bell peppers in the bottom of a large, oven-safe skillet or Dutch oven. Pour the chicken broth over the peppers.
4. Place the seasoned chicken thighs on top of the peppers, skin side up.
5. Roast uncovered in the preheated oven for 35–40 minutes, or until the chicken is cooked through and the skin is golden and crispy.
6. Optionally broil for 2–3 minutes at the end for extra crisp skin.
7. Remove from oven and garnish with fresh thyme sprigs before serving.

Servings and timing

This recipe serves 4 to 6 people.
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: approximately 55 minutes

Variations

• Boneless thighs: Substitute boneless, skinless thighs and reduce cook time to around 25–30 minutes.
• Add vegetables: Include onions, zucchini, or cherry tomatoes for more color and nutrition.
• Spice it up: Add red pepper flakes or use hot paprika for a kick.
• Lemon twist: Squeeze fresh lemon juice over the chicken before serving for brightness.
• Herb substitute: Use dried herbs if fresh are unavailable (reduce quantity by half).

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place the chicken and peppers in a baking dish and cover with foil. Warm in a 350°F (175°C) oven for 15–20 minutes, or until heated through. Alternatively, microwave individual portions for 1–2 minutes, but note that the skin may lose its crispiness.

FAQs

How do I know when the chicken is fully cooked?

Chicken thighs are done when the internal temperature reaches 165°F (74°C). The juices should run clear when pierced.

Can I make this recipe ahead of time?

Yes, you can prepare and season the chicken in advance and refrigerate for up to 24 hours before roasting.

What can I use instead of bell peppers?

Try zucchini, mushrooms, eggplant, or cherry tomatoes for a different flavor and texture combination.

Can I use skinless chicken thighs?

Yes, but the skin adds flavor and crispiness. If using skinless, keep an eye on the moisture level and avoid overcooking.

Is this recipe gluten-free?

Yes, all the listed ingredients are naturally gluten-free. Always verify labels to be certain.

Can I use dried herbs instead of fresh?

Yes, use about one-third the amount of dried herbs, as they are more concentrated than fresh.

Can I freeze this dish?

You can freeze the cooked chicken and peppers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Should I sear the chicken before roasting?

It’s not necessary; roasting at high heat crisps the skin well. However, searing first can enhance the flavor if desired.

What type of skillet is best?

An oven-safe cast iron skillet or Dutch oven works best for even roasting and heat retention.

Can I use chicken breasts instead of thighs?

Yes, but they tend to dry out more easily. Reduce cooking time to 25–30 minutes and monitor closely.

Conclusion

Herb Roasted Chicken Thighs with Bell Peppers is a reliable, flavorful recipe that balances ease and elegance. Whether you’re feeding a family or entertaining guests, this one-pan meal brings warmth and comfort to the table with minimal fuss. With its rich, herbaceous aroma and tender roasted vegetables, it’s a dish you’ll want to make again and again.

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