Spanish Chicken & Peppers

This is a simple "one pot", or rather sheet pan meal. Great for busy weeknights. Made this when I did not have much time to spend in the kitchen one evening. Bought some really beautiful sweet peppers the day before, and the next evening, simply arrange the chicken parts and the peppers, in a baking tray, seasoned with just salt and pepper, with a drizzle of olive oil. Bake until the chicken is cooked and the skin crispy, about 50-60 minutes, depending on the size of the chicken parts.

Love the sweet red peppers, very sweet and fragrant. There's really no need of any other ingredient for the chicken, a simple seasoning of salt and lots of black pepper is all it takes to make a really tasty baked chicken. A simple, delicious and satisfying meal. I have omitted the garlic-mayo as suggested in the recipe, preferring to serve with some greens instead, which I've used broccoli.

Spanish Chicken & Peppers
(Sheet Pan Cooking, Good Housekeeping)
2-1/2 pounds assorted small chicken parts (cut breasts into halves)
1 pound mini sweet peppers
1-1/2 tablespoons olive oil
salt
freshly ground black pepper
1/2 cup light mayonnaise
1 clove garlic, pressed
1/2 teaspoon smoked paprika
baguette, for serving

1. Preheat the oven to 450F. In a large bowl, toss chicken and peppers with oil and 1/2 teaspoon each salt and pepper. Arrange chicken and vegetables on a baking sheet. Roast in oven for 35 minutes, or until chicken is cooked through (165F).
2. While the chicken and peppers cook, stir together mayonnaise, garlic and smoked paprika in a small bowl. Serve chicken and peppers on a baguette with garlic mayo.

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Kitchen Flavours and Emily's Cooking (Makan2) Foray