• Graziella Baratta Ventura

Onion & Pepper Chicken Bake

Every time I make this onion and pepper chicken bake, it fills my kitchen with the most delicious aroma that begs the question "what's for dinner?" This is one of my go-to weekday recipes, especially in the colder months here in the Northeast, because it's so easy, tasty and versatile. I bake all cuts of chicken in a number of different ways in the oven, but when I want it to be quick and easy, I choose boneless, skinless thighs. While they cook up a lot faster than bone-in, skin- on chicken in the oven, the thighs still retain a ton of flavor. This recipe is great served with a side of steamed or roasted potatoes, and string beans or broccoli. It makes an excellent taco filling too! So let's give this a try!


"This is one of my go-to weekday recipes, especially in the colder months here in the Northeast, because it's so easy, tasty and versatile."

Onion and Pepper Chicken Bake


Ingredients:

2 lbs boneless skinless chicken thighs

2 sweet yellow onions

1 Red Bell Pepper

Avocado oil drizzle

2 Teaspoons Salt

1 Teaspoon Black Pepper

1 Tablespoon minced garlic or garlic powder

1 Tablespoon Oregano

2 teaspoons thyme


Directions:

Preheat oven to 425 degrees. Arrange chicken thighs evenly in a roasting pan. Roughly chop onions and pepper and spread the pieces out on top. Sprinkle on top, salt, pepper, oregano, thyme and garlic. Drizzle avocado oil over everything and set into the oven. Bake for 15 minutes, then toss everything with tongs, to mix all the flavors. Bake for about another 20- 25 minutes until chicken is done. Remove from the oven and toss one more time before serving. Enjoy!

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