Crispy Chicken Thighs with Charred Peppers and Garlic
Ingredients
- 6 pieceschicken thighs (bone-in, skin-on)
- 3 mediumbell peppers (mix of red and yellow)
- 6 clovesgarlic
- 3 tablespoonolive oil
- 2 tablespoonred wine vinegar
- 1 teaspoondried oregano
- ·salt
- ·black pepper
Prep
- 01
Cut 3 medium bell peppers into large chunks (roughly 2-inch pieces), removing seeds and stem.
- 02
Peel and lightly crush 6 garlic cloves with the side of your knife.
Method
- 01
Pat the chicken thighs dry with paper towels and season generously on both sides with salt and pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches if needed, place chicken skin-side down in the pan and cook for 7–8 minutes until the skin is golden and crispy. Flip and cook for another 5 minutes. Transfer to a plate.
- 03
Add the remaining 1 tablespoon oil to the pan. Add the bell peppers (cut into large chunks) and cook for 5–6 minutes, stirring occasionally, until they begin to char at the edges.
- 04
Stir in the garlic cloves and oregano, cooking for 1 minute until fragrant.
- 05
Return the chicken to the pan, nestle it among the peppers, and drizzle with red wine vinegar. Cover partially and cook for 8–10 minutes until the chicken reaches 165°F at the thickest part (an instant-read thermometer inserted into the thigh without touching bone is your friend).
- 06
Taste and adjust salt and pepper. Serve the chicken and peppers family-style straight from the pan, spooning any pan juices over top.
Spice Tips
For warmth, add 1/4 teaspoon red pepper flakes when you cook the garlic. For a brighter finish, squeeze fresh lemon juice over the finished dish or stir in fresh parsley just before serving.