This sheet pan chicken with red pepper sauce recipe from Feed Me Phoebe caught my attention due to the idea of a red pepper sauce. Of course, red pepper sauce isn’t a foreign concept to me, but I haven’t made it often.
One-pan meals have become some of my favorite recipes to make. I love how easily everything comes together while not sacrificing the delicious taste. You can even make the sauce ahead of time, and marinate the chicken for up to 24 hours in the fridge before cooking.
[Read: Making Marinades Safe to Use as a Baste]
However… I divided my chicken into two batches; one was cooked right away, while the other had time to marinate. I honestly enjoyed the batch that didn’t have time to marinate more than the one that did. It seemed like the one that marinated came out drier, which would be good if the chicken is used for a salad or sandwich. To serve the chicken as a main dish, I wouldn’t bother leaving it to marinate. Of course, this is up to you and whether you having any time constraints.
Chicken with Red Pepper Sauce
Ingredients
- 1 Red Bell pepper seeded, roughly chopped
- 1 Shallot, roughly chopped
- 2 Tbsp fresh lemon juice
- 1 small red chili pepper, seeded and chopped (or substitute)
- 1/4 cup fresh parsley or cilantro leaves, plus more for garnish
- 2 tsp red wine vinegar
- 1 garlic clove
- 1 tsp smoked paprika
- Olive oil
- Sea salt
- 8 bone-in skin-on chicken thighs
- 1 1/2 pounds baby Yukon gold or new potatoes, sliced 1/2 inch thick
Instructions
In a small food processor or blender, combine the bell pepper, shallot, garlic, hot pepper, parsley/cilantro, paprika, lemon juice, vinegar, 1 tablespoon of olive oil, and 1 teaspoon salt. Puree until smooth.
In a large mixing bowl, toss the chicken with 1 cup of the sauce until well coated. Cover the chicken and marinate on a counter for 20 minutes, or for up to 24 hours in the fridge.
Once the chicken has marinated for the desired time, it’s time to cook!
On a parchment-lined baking sheet toss the potatoes with some olive oil and a dash of salt. Arrange in an even layer, then add the chicken thighs. It’s okay if the chicken needs to sit atop the potatoes. By putting the potatoes under the chicken, they absorb all of the delicious juice that is created as it bakes.
Roast the chicken in the oven for about 30 minutes. The potatoes should be tender with the peel beginning to crisp.
Transfer the pan to the top rack of your oven. Broil for 5 minutes, or until the chicken skin is lightly charred. Keep an eye on it, though! No one wants burnt chicken.
Transfer the chicken and potatoes to a serving platter and serve alongside any extra sauce. Serve with rice or salad.
Enjoy!
Related:
Roasted Red Pepper and Chicken Chili Recipe