Spanish Chicken and Peppers
A flavorful and easy-to-make dish featuring tender chicken and vibrant mini sweet peppers, perfect for family dinners or gatherings.
Ingredients
Main Ingredients
- 2.5 lb assorted small chicken parts Cut breasts into halves
- 1 lb mini sweet peppers
- 1.5 Tbsp oil
- 0.5 tsp salt
- 0.5 tsp pepper
- 0.5 cup light mayonnaise
- 1 clove garlic, pressed
- 0.5 tsp smoked paprika
- Baguette, for serving
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the chicken parts and mini sweet peppers with oil, salt, and pepper until well coated.
- Arrange the mixture on a baking sheet in a single layer.
Cooking
- Roast for approximately 35 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Meanwhile, in a separate bowl, mix the light mayonnaise, pressed garlic, and smoked paprika until smooth.
- Serve the roasted chicken and peppers with a generous side of garlic mayo and crusty baguette.
Notes
Storing leftovers: Let the chicken and peppers cool down, then place them in an airtight container. This dish can be safely stored in the refrigerator for up to three days.