Roast Chicken with Bell Peppers, Lemon, and Thyme
Roast Chicken with Bell Peppers, Lemon, and Thyme is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Place a rack in middle of oven; preheat to 425°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace a rack in middle of oven; preheat to 425°F.
Heat a large ovenproof skillet, preferably cast iron, over medium-high.
Cook bell peppers in skillet, turning every minute or two, until blistered in several spots, about 5 minutes. (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.
Stand a pepper upright and slice off sides, working your way around stem in 3 or 4 cuts.
Pull out ribs and seeds; discard along with stems.
Repeat with remaining peppers.
Return peppers to skillet and add shallot, chile, and 3 thyme sprigs.
Season generously with salt and black pepper and drizzle 1/4 cup oil over.
Season chicken all over with salt and black pepper and set on top of peppers.
Place a lemon half and remaining 2 thyme sprigs in chicken cavity and rub skin all over with remaining 1 Tbsp. oil.
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°F, 60–80 minutes.
Remove from oven (be careful; handle is hot!) and let rest 15 minutes before transferring chicken to a cutting board and carving.
Just before serving, squeeze remaining lemon half over chicken and bell peppers.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.