![]() Love this recipe! It's low-fuss and delicious great for weeknight meals. No garlic? I added a few unpeeled garlic cloves for an extra kick. Rarely make the same recipe again unless it's extraordinary. Followed the direction to squeeze the lemon half at end. I followed the recommendation of another reviewer and cut the half lemon in wedges and scattered on top. This was luscious! I made it for two so only used two red peppers and chicken thighs. I just used a squeeze of lemon over the dish before serving. I didn’t use as much lemon as the recipe calls for. Even looks pretty! My husband said it would be great for company. And, not a terrible amount of time to put together. The lemon was a beautiful touch, but all the flavors melded so wonderfully. Half chicken from our daughter’s VT raised chickens. ![]() Red, orange and green peppers, shallot, thyme from our garden. Phenomenal! Used prior suggestion of putting lemon quarters directly on peppers. Revised for two people, but followed recipe except for adding some chopped garlic and using canned chili peppers - not into a lot of heat. wish I wasn't being keto right now, all those good juices would be delicious with some bread! Super yummy! Used combination of red and green peppers and 8 chicken thighs, quartered the lemons as written by others and splashed a little on top turned out fantastic, cooked for 50 minutes. I use a combination of poblano peppers, and red/orange/yellow peppers, a chopped onion, lots of crushed garlic cloves and I add a splash of sherry vinegar. This is hands-down the best chicken recipe. Good for a quick weekday dinner or for company. Comes together in about 15 minutes and is always wonderful. I have made (and shared) this recipe so many times I can't count. This was delicious! Super easy, too! I took the suggestion by others to add potatoes to the skillet along with a few garlic cloves to the bird. The chicken dipped in the goo, wrapped up in the peppers is like, ridiculously good. I didn’t have a Fresno, but made it with just 3 bell peppers and rubbed the chicken with some chicken rub I had in addition to the salt and pepper. Just before serving, squeeze remaining lemon half over chicken and bell peppers. Remove from oven (be careful handle is hot!) and let rest 15 minutes before transferring chicken to a cutting board and carving. Roast in oven until skin is golden brown and crisp all over and an instant-read thermometer inserted into the thickest part of breast registers 160☏, 60–80 minutes. Place a lemon half and remaining 2 thyme sprigs in chicken cavity and rub skin all over with remaining 1 Tbsp. Season chicken all over with salt and black pepper and set on top of peppers. Season generously with salt and black pepper and drizzle 1/4 cup oil over. Return peppers to skillet and add shallot, chile, and 3 thyme sprigs. Pull out ribs and seeds discard along with stems. Stand a pepper upright and slice off sides, working your way around stem in 3 or 4 cuts. (You aren’t trying to cook them, just get some color on them.) Transfer bell peppers to a cutting board and let cool slightly reserve skillet. Cook bell peppers in skillet, turning every minute or two, until blistered in several spots, about 5 minutes. Heat a large ovenproof skillet, preferably cast iron, over medium-high. ![]() Place a rack in middle of oven preheat to 425☏. ![]()
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