Sheet Pan Chicken and Peppers
Pull out one sheet pan to make no-fuss roasted chicken thighs with sweet peppers. No need to core and see the tender mini red and yellow peppers. Seasoning is a snap with Duplin Gourmet Sweet Bourbon Glaze and Duplin Gourmet Muscadine Smokehouse Grilling Sauce.
Ingredients:
- 4 chicken thighs, bone-in or boneless, skin-on or skinless
- Olive oil
- 12 to 15 mini red and yellow sweet peppers
- Salt
- Ground black pepper
- ½ cup Duplin Gourmet Sweet Bourbon Glaze
- ½ cup Duplin Gourmet Smokehouse Grilling Sauce
Directions:
- Preheat oven to 400 degrees.
- Rub chicken thighs with a little olive oil and place on a sheet pan, with plenty of space in between the chicken pieces.
- In a medium bowl, toss peppers with about 1 teaspoon of olive oil. Spread the peppers on the same sheet pan with the chicken, placing them in the spaces between the pieces of chicken.
- Season chicken and peppers with salt and ground black pepper.
- Place pan in the pre-heated oven and cook chicken and peppers for 20 minutes.
- While chicken is cooking, combine ½ cup Duplin Gourmet Sweet Bourbon Glaze and ½ cup Duplin Gourmet Smokehouse Grilling Sauce in small bowl. Stir sauces until well combined.
- Remove pan with chicken and peppers from the oven. Brush sauce mixture on both sides of chicken and on peppers in the pan.
- Put the pan back in the oven and cook for another 10 minutes or until chicken is cooked through. Remove peppers from the oven if they start to burn before chicken cooks.
- Makes 2 servings.
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