When you want dinner to hit hard on flavor with almost no effort, this one-pan wonder delivers: juicy chicken, caramelized peppers, and crispy potatoes,all kissed with smoky warmth.
Ingredients (Serves 4)
- 8 bone-in, skin-on chicken thighs (about 2.65 – 3.09 lbs)
- 700 g baby potatoes, halved
- 2 bell peppers, sliced
- 1 red onion, wedges
- 4 tbsp (36g) Ember blend
- 3 tbsp (45 ml) olive oil
- Optional finish: lemon wedges, chopped parsley
Instructions
- Heat: Preheat oven to 220°C / 425°F. Line a rimmed sheet pan with parchment.
- Season: In a large bowl, toss potatoes, peppers, and onion with 2 tbsp Ember and 2 tbsp oil. Spread on the pan.
- Chicken: Pat chicken dry. Rub with remaining Ember, and 1 tbsp oil. Nestle on top of the veggies, skin-side up.
- Roast: 35–40 minutes, until chicken skin is crisp and internal temp is 75°C / 165°F and potatoes are tender.
- Finish: Rest 5 minutes. Squeeze lemon and scatter parsley.
- Pro Tips
- Super crispy skin: roast on the top rack the last 5 minutes.
- Swap: sweet potatoes for half the baby potatoes.
- Meal prep: leftovers reheat beautifully at 190°C / 375°F for 8–10 minutes.
Serve With
Simple green salad or warm flatbreads + yogurt.
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