Crispy Chicken Thighs with Charred Bell Pepper Medley
Ingredients
- 6chicken thighs (bone-in, skin-on)
- 2red bell pepper
- 2yellow bell pepper
- 1 mediumred onion
- 3 tablespoonolive oil
- 4 clovegarlic
- 1 teaspoondried oregano
- ¾ teaspoonsalt
- ½ teaspoonblack pepper
- ½ teaspoonsmoked paprika
- 1lemon
Prep
- 01
Core and seed 2 red bell peppers and 2 yellow bell peppers, then cut into 1 1/2-inch chunks.
- 02
Peel and halve 1 medium red onion, then cut into wedges.
- 03
Mince 4 cloves garlic.
Method
- 01
Pat 6 chicken thighs dry with paper towels and season all over with salt, black pepper, and smoked paprika.
- 02
Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, lay chicken thighs skin-side down and cook for 8 minutes without moving, until the skin is golden and crispy.
- 03
Flip the thighs and cook for another 5 minutes. Transfer to a plate.
- 04
Pour off all but 1 tablespoon of fat from the pan. Add the charred bell pepper and red onion pieces and cook for 3 minutes, stirring occasionally, until they just begin to soften.
- 05
Return the chicken thighs skin-side up to the skillet, nestling them among the peppers and onions. Sprinkle with 1 teaspoon dried oregano and scatter the minced garlic around the pan.
- 06
Reduce heat to medium, cover partially with a lid or foil, and cook for 12 to 15 minutes, until the chicken reaches an internal temperature of 165°F at the thickest part of the thigh.
- 07
Squeeze fresh lemon juice over the entire pan. Taste and adjust seasoning if needed. Serve hot from the skillet.
Spice Tips
For extra warmth and depth, add 1/4 teaspoon cayenne pepper to the seasoning blend. A pinch of crushed red pepper flakes scattered over the top adds gentle heat. Fresh basil or parsley stirred in at the end brightens the whole dish.
This recipe is done in about 30 minutes start to finish. Chicken thighs stay juicy and forgiving compared to breasts. For a deeper char on the peppers, use a cast-iron skillet.