Basque Roasted Chicken Thighs with Sweet Bell Peppers

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Chicken gets a Spanish spin, thanks to a sprinkling of smoked paprika and splash of sherry vinegar in this easy gluten-free dinner. You can roast the chicken and peppers on a sheet pan or a cast iron skillet, and either method will make for an easy clean up in the kitchen.

Serves 4

Ingredients:

3 tablespoons olive oil
2 tablespoons minced garlic
1 tablespoon smoked paprika
8 oz mini sweet peppers, halved and seeded
1 small red onion, cut into thin wedges
2 pounds small bone-in, skin-on chicken thighs
¼ cup smoked ham, diced
2 tablespoons sherry vinegar
¼ cup chopped parsley

Directions:

Preheat oven to 425°F. To a large bowl, add the oil, garlic, paprika, salt, and pepper. Add the peppers, onion, chicken, and ham and toss to coat.

Arrange on a large parchment-lined rimmed baking sheet (or 2 smaller baking sheets) in a single layer with chicken skin-sides up. Alternatively, you can also use a 12-inch cast iron to roast the chicken and peppers. Bake 30–35 min., until chicken is cooked through.

When the chicken is done remove from the oven. To serve family style, transfer the chicken and peppers to a platter and drizzle with vinegar and  garnish with a sprinkle with parsley.

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Sautéed Green Beans and Peppers

Ingredients:
2 Tablespoons extra virgin olive oil
2 Tablespoons unsalted butter
1 pound green beans,washed and trimmed
1 pound  mini sweet bell peppers,  washed and sliced into rounds
1 serrano chile washed seeded and minced
1 lemon, juiced
1 package pine nuts
Kosher salt, to taste
Freshly ground black pepper, to taste

Directions:
In a large sauté pan, heat the oil and melt the butter. Add the beans and cook until almost al dente.

Add the remaining ingredients and cook, stirring often, until heated through and beans are al dente. Taste and adjust the seasoning with salt and pepper. Serve hot.

 

TODAY.com Parenting Team FC Contributor