Name: Sheet Pan Lemon Garlic Butter Chicken Thighs with Roasted Bell Peppers and Onions
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 4 servings
Cuisine: American
Ingredients: 680g (1.5 lbs) boneless, skinless chicken thighs, trimmed of excess fat; 2 large (about 400g / 14 oz) bell peppers (any color, e.g., 1 red, 1 yellow), cored and cut into 1-inch strips; 1 large (about 200g / 7 oz) yellow onion, peeled and cut into 1/2-inch thick wedges; 4 cloves garlic, minced (about 1 tablespoon); 4 tablespoons (56g) unsalted butter, melted; 3 tablespoons (45ml) extra-virgin olive oil, divided; 1 large lemon, zested and juiced (about 2 tablespoons juice); 1.5 teaspoons (9g) Diamond Crystal kosher salt, divided (or 0.75 teaspoon fine sea salt); 0.75 teaspoon (2g) freshly ground black pepper, divided; 1 teaspoon (2g) dried oregano; 1/4 cup (10g) fresh parsley, finely chopped, for garnish; 2-3 thin slices fresh lemon, for garnish

Magic Sous

Sheet Pan Lemon Garlic Butter Chicken Thighs with Roasted Bell Peppers and Onions — Magic Sous