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Prep Time:40 minsAdditional Time:20 minsTotal Time:1 hrServings:16Yield:16 servingsJump to Nutrition Facts
Prep Time:40 minsAdditional Time:20 minsTotal Time:1 hrServings:16Yield:16 servings
Prep Time:40 mins
Prep Time:
40 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:1 hr
Total Time:
1 hr
Servings:16
Servings:
16
Yield:16 servings
Yield:
16 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2largered bell peppers, halved1mediumred onion, halved6clovesgarlic½cupextra-virgin olive oil8dried bird’s eye chiles or serrano chiles, stemmed and seeded, if desired1tablespoongrated lemon zest½cuplemon juice¼cupred-wine vinegar2teaspoonskosher salt, divided1 ½teaspoonsdried oregano1 ½teaspoonssmoked paprika1teaspoonground pepper2bay leaves6poundsbone-in, skin-on chicken thighs, trimmedCharred lemon for garnish
Cook Mode(Keep screen awake)
Ingredients
2largered bell peppers, halved
1mediumred onion, halved
6clovesgarlic
½cupextra-virgin olive oil
8dried bird’s eye chiles or serrano chiles, stemmed and seeded, if desired
1tablespoongrated lemon zest
½cuplemon juice
¼cupred-wine vinegar
2teaspoonskosher salt, divided
1 ½teaspoonsdried oregano
1 ½teaspoonssmoked paprika
1teaspoonground pepper
2bay leaves
6poundsbone-in, skin-on chicken thighs, trimmed
Charred lemon for garnish
DirectionsPosition racks in middle and upper thirds of oven. Preheat broiler to high. Coat a large rimmed baking sheet with cooking spray.Place bell peppers, onion and garlic on the prepared pan. Broil on the top rack, turning often, until charred on all sides, about 8 minutes. Set aside. Reduce oven temperature to 425 degrees F.Meanwhile, heat oil and chiles in a medium saucepan over medium heat. Cook, stirring occasionally, until the chiles start to darken in color, about 3 minutes. Remove from heat and let cool for 5 minutes.Coarsely chop the bell peppers and onion and peel the garlic; transfer to a blender. Add the chiles and oil, lemon zest, lemon juice, vinegar, 1 teaspoon salt, oregano, paprika and ground pepper; puree until smooth.Return the sauce to the pan and add bay leaves. Bring to a simmer over medium heat and cook, stirring occasionally, for 10 minutes.Pat chicken dry with paper towels. Place on the baking sheet, skin-side up; sprinkle both sides with the remaining 1 teaspoon salt and generously brush with 1/2 cup of the sauce.Bake on the upper rack until an instant-read thermometer inserted in the thickest part of a thigh without touching bone registers 165 degrees F, about 30 minutes. Turn the broiler to high and continue cooking until starting to brown, about 2 minutes.Brush each thigh with another 1 tablespoon of the sauce. Serve with additional sauce and charred lemons, if desired.TipsTips: We designed this recipe to make more than you need for one dinner. Here are 3 ways to use the rest of the chicken and sauce throughout the week.Build a Healthy Bowl: Top cooked whole grains with your favorite veggies, shredded leftover chicken and a drizzle of the sauce.Sauce Up a Chicken Salad: Whisk some of the sauce with oil and vinegar to make a vinaigrette to toss with leafy greens. Top with chicken.Turn Out Easy Tacos: Serve the chicken in warm corn tortillas with your favorite taco toppings.To make ahead: Refrigerate sauce (Steps 1-5) for up to 1 week or freeze for up to 3 months. Refrigerate chicken for up to 3 days.Originally appeared: EatingWell Magazine, October 2019
Directions
Position racks in middle and upper thirds of oven. Preheat broiler to high. Coat a large rimmed baking sheet with cooking spray.Place bell peppers, onion and garlic on the prepared pan. Broil on the top rack, turning often, until charred on all sides, about 8 minutes. Set aside. Reduce oven temperature to 425 degrees F.Meanwhile, heat oil and chiles in a medium saucepan over medium heat. Cook, stirring occasionally, until the chiles start to darken in color, about 3 minutes. Remove from heat and let cool for 5 minutes.Coarsely chop the bell peppers and onion and peel the garlic; transfer to a blender. Add the chiles and oil, lemon zest, lemon juice, vinegar, 1 teaspoon salt, oregano, paprika and ground pepper; puree until smooth.Return the sauce to the pan and add bay leaves. Bring to a simmer over medium heat and cook, stirring occasionally, for 10 minutes.Pat chicken dry with paper towels. Place on the baking sheet, skin-side up; sprinkle both sides with the remaining 1 teaspoon salt and generously brush with 1/2 cup of the sauce.Bake on the upper rack until an instant-read thermometer inserted in the thickest part of a thigh without touching bone registers 165 degrees F, about 30 minutes. Turn the broiler to high and continue cooking until starting to brown, about 2 minutes.Brush each thigh with another 1 tablespoon of the sauce. Serve with additional sauce and charred lemons, if desired.TipsTips: We designed this recipe to make more than you need for one dinner. Here are 3 ways to use the rest of the chicken and sauce throughout the week.Build a Healthy Bowl: Top cooked whole grains with your favorite veggies, shredded leftover chicken and a drizzle of the sauce.Sauce Up a Chicken Salad: Whisk some of the sauce with oil and vinegar to make a vinaigrette to toss with leafy greens. Top with chicken.Turn Out Easy Tacos: Serve the chicken in warm corn tortillas with your favorite taco toppings.To make ahead: Refrigerate sauce (Steps 1-5) for up to 1 week or freeze for up to 3 months. Refrigerate chicken for up to 3 days.
Position racks in middle and upper thirds of oven. Preheat broiler to high. Coat a large rimmed baking sheet with cooking spray.
Place bell peppers, onion and garlic on the prepared pan. Broil on the top rack, turning often, until charred on all sides, about 8 minutes. Set aside. Reduce oven temperature to 425 degrees F.
Meanwhile, heat oil and chiles in a medium saucepan over medium heat. Cook, stirring occasionally, until the chiles start to darken in color, about 3 minutes. Remove from heat and let cool for 5 minutes.
Coarsely chop the bell peppers and onion and peel the garlic; transfer to a blender. Add the chiles and oil, lemon zest, lemon juice, vinegar, 1 teaspoon salt, oregano, paprika and ground pepper; puree until smooth.
Return the sauce to the pan and add bay leaves. Bring to a simmer over medium heat and cook, stirring occasionally, for 10 minutes.
Pat chicken dry with paper towels. Place on the baking sheet, skin-side up; sprinkle both sides with the remaining 1 teaspoon salt and generously brush with 1/2 cup of the sauce.
Bake on the upper rack until an instant-read thermometer inserted in the thickest part of a thigh without touching bone registers 165 degrees F, about 30 minutes. Turn the broiler to high and continue cooking until starting to brown, about 2 minutes.
Brush each thigh with another 1 tablespoon of the sauce. Serve with additional sauce and charred lemons, if desired.
Tips
Tips: We designed this recipe to make more than you need for one dinner. Here are 3 ways to use the rest of the chicken and sauce throughout the week.
Build a Healthy Bowl: Top cooked whole grains with your favorite veggies, shredded leftover chicken and a drizzle of the sauce.
Sauce Up a Chicken Salad: Whisk some of the sauce with oil and vinegar to make a vinaigrette to toss with leafy greens. Top with chicken.
Turn Out Easy Tacos: Serve the chicken in warm corn tortillas with your favorite taco toppings.
To make ahead: Refrigerate sauce (Steps 1-5) for up to 1 week or freeze for up to 3 months. Refrigerate chicken for up to 3 days.
Originally appeared: EatingWell Magazine, October 2019
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Nutrition Facts(per serving)210Calories12gFat4gCarbs20gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
