Sheet-Pan Chicken Thighs with Peppadew Peppers

You can never have too many easy sheet-pan suppers in rotation.
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Sheet-Pan Chicken Thighs with Peppadew Peppers

Recipe by Alexa Bernstein

  • 4Servings


  • 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


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.