Sheet pan roasted chicken and peppers is dinner tonight

No matter if you're working from home or coming home after work, there's nothing better than an easy sheet pan dinner. This one calls for chicken thighs and sweet peppers that roast in a combination of bourbon glaze and smoky grilling sauce.

The recipe works with bone-in or boneless thighs. If you like crispy edges, go with skin-on thighs. The high heat this meal cooks at really crisps up the skin.

Mini red and yellow sweet peppers normally sold by the bag in supermarkets are the simple companions to the chicken. The peppers are so tender there is no need to core them or remove the seeds. Just wash and pop the whole peppers on the pan. 

Seasoning is a cinch. Add salt, ground black pepper and smears of Duplin Gourmet Bourbon Glaze and Duplin Gourmet Muscadine Smokehouse Grilling Sauce. Brush on the sauces during the last 10 minutes of cooking so that their sweetness doesn't char too much.

→ More chicken magic: Cheese-stuffed, bacon-wrapped chicken on the grill

One tip: Watch the peppers. They may cook faster than the chicken. Pull them out if they begin to blacken too much.

With a loaf of crusty bread, a green salad and a bottle of Duplin Cool wine, this meal feeds two people. Mellow, fruity and light Cool compliments the peppers and sauce's sweetness but is light enough to enjoy a glass on its own before or after dinner. Cheers!