One-Pan Chicken And Pepper Bake
63
- Prep Time15 min
- Total Time1 h 15 min
- Makes4 servings
(Photo: Erik Putz)
It's worth investing in a bottle of white balsamic vinegar—you'll want to make this marinade again and again.
Ingredients
6 garlic cloves, minced
1/4 cup olive oil
1/4 cup white balsamic vinegar
1 tsp paprika
1 tsp salt
3 bell peppers, cut into 8 wedges each
1 onion, cut into thin wedges
4 chicken legs
2 skin-on, bone-in chicken breasts, cut in half crosswise
4 chicken wings
Instructions
POSITION racks in top and bottom thirds of oven. Preheat to 375F. Line 2 large baking sheets with foil.
STIR garlic with oil, vinegar, paprika and salt in a large bowl. Season with fresh pepper. Add peppers and onions. Toss until coated. Arrange vegetables in an even layer on a prepared sheet. Add chicken to remaining garlic mixture in bowl, tossing to coat. Arrange chicken legs and breasts on the second prepared sheet. Place wings with vegetables.
BAKE chicken legs and breasts in top third of oven, 30 min. Switch sheet to lower third of oven. Bake vegetables and wings in top third of oven and continue baking until chicken is cooked through, about 30 more min.
Nutrition (per serving)
Calories 779, Protein 75g, Carbohydrates 13g, Fat 46g, Fibre 3g, Sodium 739mg.
Get more easy and mess-free sheet-pan dinner recipes.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
