Sheet-Pan Roast Chicken with Peppers & Olives
2 clove(s), medium, large, finely chopped
Uncooked boneless skinless chicken thigh(s)
16 oz, 4 - 4 ounce pieces
Sweet mini baby bell pepper(s)
12 pepper(s), halved lengthwise, stemmed, and seeded
Pimiento stuffed olives
12 olive(s), small
Whole wheat bread
3 oz, crusty, cut into 2.5-cm (1-in) cubes (about 500 ml [2 cups])
¼ cup(s), chopped
- Preheat oven to 400°F. Coat large baking sheet with cooking spray.
- In a small bowl, combine smoked paprika, salt, and pepper. Arrange chicken thighs on prepared pan. Sprinkle ¼ tsp seasoning mix on chicken. Add peppers and olives to pan. Stir olive oil and garlic into remaining seasoning mixture and drizzle over peppers, olives and chicken; toss to coat.
- Roast 15 minutes. Add bread cubes to pan and toss with peppers and olives to coat with pan juices. Spread in an even layer around chicken. Roast until chicken is cooked through and bread cubes are lightly browned and crisp, about 10 minutes. Drizzle with vinegar and garnish with parsley to serve.
- Per serving: 1 piece chicken and ¾ cup pepper, olive and bread mixture.