Chicken Thighs with Peperonata and Roasted Broccoli
Photo: Caitlin Bensel
Serves 4 (serving size: 1 chicken thigh, 1/2 cup broccoli, and 1/3 cup pepper mixture)
We’re amazed by what this recipe achieves in just 20 minutes: crispy bone-in chicken thighs; a sweet, tangy, and savory pepper topper; and roasted broccoli. Part of the speed comes from being efficient with your pans—the pepper mixture cooks in the same pan used to crisp the chicken skin (adding fantastic flavor), and the broccoli and chicken roast together on a single baking sheet. Dress up the broccoli even more with a squeeze of lemon, grated Parmesan cheese, and a pinch of crushed red pepper.
1 tablespoon olive oil, divided
4 (6-oz.) bone-in, skin-on chicken thighs
3/4 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
1 (12-oz.) pkg. fresh broccoli florets
1 1/2 cups thinly sliced yellow onion
1 cup thinly sliced red bell pepper
1 cup thinly sliced yellow bell pepper
1 tablespoon thinly sliced garlic
1 tablespoon chopped fresh thyme
1 teaspoon anchovy paste
1/4 cup unsalted chicken stock
1 tablespoon balsamic vinegar
Est. added sugars g
How to Make It
Preheat oven to 425°F.
Heat 1 1/2 teaspoons oil in a large skillet over medium-high. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add chicken to pan; cook 3 minutes on each side or until browned. Place, skin side up, on one side of a rimmed baking sheet.
Combine remaining 1 1/2 teaspoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and broccoli in a bowl; add to other side of pan with chicken. Bake at 425°F for 10 minutes or until chicken is done.
Return skillet to medium-high. Add onion and bell peppers; sauté 3 minutes. Stir in garlic, thyme, and anchovy paste; cook 1 minute. Stir in stock, scraping pan to loosen browned bits. Stir in vinegar. Serve with chicken and broccoli.