Pat the chicken dry with paper towels. Mix the oil, garlic, paprika and salt and rub the mixture into the chicken.
💡Dry the chicken before seasoning so the mixture clings to the skin; a longer marinade gives deeper color and flavor.
2
Preheat the oven to 200°C (390°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
3
Scatter the onion over the bottom of the pan.
Baking pan
4
Toss the peppers, olives, lemon wedges and thyme sprigs in the rest of the mixture and arrange in the pan.
Baking pan
5
Place the chicken on the vegetables, skin side up.
6
Bake uncovered 45 minutes, until the skin is browned and blistered in spots and the juices run clear.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7
Take out the chicken and let it rest a few minutes, and only then carve it into pieces and return them to the pan with the vegetables and pan juices.
KnifeCutting board
354calories
26 gprotein
14 gcarbs
20 gfat
● protein 31%● carbs 17%● fat 53%
Per serving (354 g), of 4 servings
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Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
By the steps, as the recipe is built now: another version or addition can change the list.
