This recipe for Roasted Pepper Chicken makes a wholesome meal
1 chicken, cut into 8 serving pieces, or assorted leg/thigh and breast pieces, on the bone
1 Tbsp dried thyme
1/2 Tbsp black pepper
1 tsp red pepper flakes
2 tsp brown sugar
Pinch of ground clove
1/2 tsp paprika
2 cloves garlic, slivered
2 tsp butter
Place the chicken pieces on a rimmed sheet pan or roasting pan.
In a small bowl, combine the thyme, black pepper, red pepper, brown sugar, and clove. Rub this on both sides of the chicken and set aside for an hour.
When it’s time to cook, heat the oven to 190C.
Dust the chicken with paprika, slivers of garlic, and pats of butter.
Bake for 45-55 minutes or until the chicken is done as you like it and the skin is crisp.
Serve it hot, room temperature, or shredded in a salad.
Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.