Sheet-Pan Chicken Thighs with Peppadew Peppers

Name: Sheet-Pan Chicken Thighs with Peppadew Peppers
Yield: 4
Ingredients: 1 large onion, sliced; 3 cloves garlic, smashed; 1 sprig fresh rosemary; 1 tbsp. olive oil; 4 bone-in, skin-on chicken thighs (5 oz. each), patted dry; 1 tsp. garlic powder; 1 cup Peppadew peppers, plus 1/2 cup brine (from 14-oz. jar); Chopped fresh flat-leaf parsley, for garnish

You can never have too many easy sheet-pan suppers in rotation.

Author:: Rachael Ray Every Day
Publish date:: Sep 30, 2018

Sheet-Pan Chicken Thighs with Peppadew Peppers — Photography by Peter Ardito

Recipe by Alexa Bernstein

4Servings

Ingredients

1 large onion, sliced
3 cloves garlic, smashed
1 sprig fresh rosemary
1 tbsp. olive oil
4 bone-in, skin-on chicken thighs (5 oz. each), patted dry
1 tsp. garlic powder
1 cup Peppadew peppers, plus 1/2 cup brine (from 14-oz. jar)
Chopped fresh flat-leaf parsley, for garnish

Preparation

On rimmed baking sheet, toss onion, garlic, rosemary, and oil; season. Season chicken on both sides with salt, pepper, and garlic powder. Arrange chicken, skin-side up, on top of onion mixture. Bake at 450° until chicken skin is golden, about 20 minutes. Add peppers to baking sheet. Drizzle with brine. Broil until chicken skin is deeply browned in spots, 2 to 3 minutes more. Sprinkle with parsley.