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One pan chicken and peppers oven roasted to perfection

Baked Chicken and Peppers.

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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 315
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs Chicken Breasts or Thighs sliced into strips
  • 3 Bell Peppers Red, Yellow, Green, sliced
  • 1 large Onion sliced into wedges
  • 4 cloves Garlic minced
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tbsp Dried Oregano
  • 1 tsp Paprika
  • 1 tsp Sea Salt
  • 1/2 tsp Black Pepper
  • 1/2 Lemon for juice

Method
 

  1. Preheat your oven to 200°C (400°F).
  2. On a large baking sheet, combine chicken, peppers, onions, and garlic.
  3. Drizzle with olive oil and sprinkle with oregano, paprika, salt, and pepper. Toss until evenly coated.
  4. Spread in a single layer. Bake for 20-25 minutes until chicken reaches 74°C (165°F).
  5. Squeeze fresh lemon juice over the top before serving.

Notes

  • Dry the Chicken: Always pat the chicken dry with paper towels before seasoning. This ensures the spices stick and the meat roasts rather than steams.
  • The "No-Crowd" Rule: Use your largest baking sheet. If the peppers and chicken are overlapping too much, they won't get those delicious caramelized "char" spots.
  • Uniform Slicing: Cut your bell peppers and onions into strips of similar width so they soften at the same rate as the chicken.
  • Acid is Key: Don't skip the fresh lemon juice at the end. The acidity cuts through the richness of the olive oil and "wakes up" the earthy oregano.
  • Thigh Substitution: If using chicken thighs, increase the roasting time by 5 minutes, as they take slightly longer to reach the ideal internal temperature than breasts.
  • Storage: This recipe is a meal-prep hero. It stays juicy for up to 4 days in the fridge. Reheat in a skillet for 2–3 minutes to maintain the texture of the peppers.