Oven-Baked Chicken with Potatoes and Peppers offers a refined, pantry-friendly meal with crisp skin, golden potatoes, and sweet roasted peppers. This composed tray bake balances savory, bright, and herbaceous notes while remaining effortlessly elegant. For a lighter, complementary main, consider our recipe for Chicken Breast with Zucchini and Squash, which shares the same clean, modern approach to roasting seasonal vegetables.
Why Make This Recipe
- Effortless Yet Elegant: A single roasting pan creates a composed, restaurant-worthy plate with minimal hands-on time.
- Minimal Ingredients: A handful of quality ingredients yields layered, sophisticated flavors.
- Impressive Flavor: Skin-seared chicken, caramelized potato edges, and sweet bell peppers deliver contrast in texture and aroma.
What elevates this version is the gentle acidity of lemon and the finish of fresh herbs, which lift the roast beyond ordinary weeknight fare into something composed and memorable. Also, the technique of starting chicken skin-up ensures crisp, golden surfaces.
Ingredients
Base
- 6 bone-in, skin-on chicken thighs — room temperature, patted dry
- 1.5 lb small waxy potatoes (Yukon Gold or baby potatoes), halved or quartered for even cooking
- 2 large bell peppers (one red, one yellow), cored and cut into 1-inch strips
- 1 medium red onion, sliced into crescents
Sauce & Aromatics
- 4 tablespoons extra-virgin olive oil
- 3 cloves garlic, thinly sliced or minced
- Zest and juice of 1 lemon
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or 1 tablespoon fresh oregano, finely chopped
Topping & Seasoning
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley or flat-leaf basil, finely chopped
- Optional: 1 tablespoon unsalted butter, room temperature, dotted on potatoes for silkier texture
Precision notes: Use room-temperature chicken for even roasting; choose waxy potatoes that hold shape; chop herbs finely for a bright finish.
How to Make Oven-Baked Chicken with Potatoes and Peppers
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment for easier cleanup. Pat the chicken dry—dry skin equals crispier roast.
Mini-tip: Bring chicken to room temperature for 20–30 minutes to promote even cooking.Toss potatoes with 2 tablespoons olive oil, half the garlic, 1/2 teaspoon salt, and a grind of black pepper. Spread them skin-side down on the baking sheet and roast for 15 minutes until edges start to brown and the centers show a tender, buttery color.
Sensory cue: Look for golden-brown edges and a faint roasted aroma.While potatoes begin roasting, combine remaining olive oil, lemon zest, lemon juice, smoked paprika, oregano, remaining garlic, and a pinch of salt in a bowl. Whisk until emulsified—this is your basting sauce.
Mini-tip: Emulsify fully to coat ingredients evenly and avoid pooling liquids in the pan.Pat chicken thighs dry again, season both sides with salt and pepper, and brush the skin with the lemon-olive oil mixture. Arrange the chicken skin-side up on top of partially roasted potatoes. Scatter bell peppers and red onion around the chicken, drizzling any remaining sauce over vegetables.
Sensory cue: The chicken skin should glisten and the peppers will look glossy when properly coated.Roast for 25–30 minutes, until the chicken skin is deep golden and an instant-read thermometer reads 165°F (74°C) at the thickest part. If the skin browns too quickly, tent loosely with foil.
Mini-tip: Begin checking at 20 minutes; carryover heat will continue to cook the chicken slightly.For extra flavor, remove the pan when the chicken is done and quickly deglaze the pan with a splash of white wine or chicken stock, scraping up browned bits. Spoon the pan juices over the chicken and vegetables. Sprinkle with chopped parsley and dot potatoes with butter if using. Let rest 5 minutes before serving to keep juices locked in.
Sensory cue: You should smell bright lemon, smoky paprika, and caramelized edges; textures will range from crisp skin to tender, silky potatoes.
How to Serve Oven-Baked Chicken with Potatoes and Peppers
Plate each thigh atop a bed of roasted potatoes and peppers, spooning pan juices over the top for gloss and moisture. Garnish with a light scatter of chopped parsley and a twist of lemon. For a composed presentation, serve on warmed platters with a side of wilted greens or a simple arugula salad dressed with lemon and olive oil.
How to Store Oven-Baked Chicken with Potatoes and Peppers
Cool the roast to room temperature (no more than two hours), then store in an airtight container in the refrigerator for up to 3 days. To preserve crispness, store chicken and vegetables together; reheat in a 375°F (190°C) oven on a rimmed sheet for 10–15 minutes, uncovered, to restore crisp skin. For microwave reheating, cover loosely and finish briefly under the broiler to revive texture.
Tips to Make Oven-Baked Chicken with Potatoes and Peppers
- Dry the skin thoroughly and start skin-side up; this maximizes browning and crispness.
- Use similar-sized potato pieces to ensure uniform roast time.
- Add a final squeeze of fresh lemon just before serving to brighten the dish.
- For deeper color, finish under a high broil for 1–2 minutes—watch carefully.
Variation (if any)
Swap bone-in thighs for bone-in chicken breasts or drumsticks for a different cut; reduce breast roasting time slightly to avoid dryness. For a Mediterranean lift, fold in halved olives and capers during the last 10 minutes of roasting. For an herb-forward presentation, scatter torn basil and microgreens over the finished dish.
FAQs
Can I use chicken breasts instead of thighs?
Yes. Use bone-in, skin-on breasts if possible and reduce total roasting time; check for an internal temperature of 165°F (74°C). Dark meat thighs provide more forgiving juiciness and richer flavor.
What potatoes work best for this recipe?
Waxy varieties like Yukon Gold or fingerlings roast evenly and hold their shape. Russets will become fluffier and may break down more—good if you prefer creamy interiors.
How do I prevent the peppers from becoming soggy?
Cut peppers into larger strips and toss them with oil; add them to the pan after the potatoes have started roasting so they caramelize rather than steam.
Can I make this ahead of time?
You can roast components ahead and reheat briefly in the oven. Store separately if you want to preserve the crispiest skin.
Conclusion
This Oven-Baked Chicken with Potatoes and Peppers proves that simplicity and refinement coexist elegantly: crisp, bronzed skin alongside silky potatoes and sweet roasted peppers. The bright citrus and fresh herbs lift the roast into a modern, composed dinner worth serving to guests or savoring midweek. For a rustic, olive-studded variation that shares the same comforting profile, see Baked Chicken Thighs with Potatoes, Peppers and Olives. Share your plating ideas or adjustments in the comments and on social media — how would you make this dish your own?
Print
Oven-Baked Chicken with Potatoes and Peppers
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A refined, pantry-friendly meal featuring crisp skin, golden potatoes, and sweet roasted peppers, effortlessly elegant and full of flavor.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1.5 lb small waxy potatoes (Yukon Gold or baby potatoes), halved or quartered
- 2 large bell peppers (1 red, 1 yellow), cut into 1-inch strips
- 1 medium red onion, sliced into crescents
- 4 tablespoons extra-virgin olive oil
- 3 cloves garlic, thinly sliced or minced
- Zest and juice of 1 lemon
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano (or 1 tablespoon fresh oregano)
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley or flat-leaf basil
- Optional: 1 tablespoon unsalted butter, dotted on potatoes
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with foil or parchment.
- Pat the chicken dry for crispier skin.
- Toss potatoes with 2 tablespoons olive oil, half the garlic, salt, and black pepper. Spread on the baking sheet and roast for 15 minutes.
- While potatoes roast, mix remaining olive oil, lemon zest, lemon juice, smoked paprika, oregano, remaining garlic, and salt in a bowl.
- Pat chicken thighs dry, season, and brush with lemon-olive oil mixture. Place chicken skin-side up on potatoes and add bell peppers and red onion around.
- Roast for 25-30 minutes until chicken reaches 165°F (74°C). If skin browns too quickly, tent with foil.
- Deglaze the pan with white wine or chicken stock after removing it and spoon the pan juices over chicken and vegetables.
- Sprinkle with parsley and let rest for 5 minutes before serving.
Notes
For extra flavor, add a final squeeze of fresh lemon just before serving. Store in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 130mg