This is the fourth time in two weeks that I made these roasted chicken thighs with some variation of peppers, onions, and olives because the combination of flavors is so good.
I got this new Le Creuset in Marine blue for my birthday, and I couldn’t wait to use it. This is a five quart braiser and it’s perfect to first brown meat and then put it in the oven.
Why is this combination of peppers and onions taste so good with Italian roasted chickens thighs?
The onions caramelize. The peppers melt and the vegetables make their own sauce. The Italian roasted chicken thighs become so tender, when you eat the chicken as a full bite with some of those veggies, it melts in your mouth.
Roasted Chicken thighs are awesome with a medley of bell peppers, onions and garlic. If you added nothing else, this would still be that dish you will hope has enough for leftovers! I’m not sure why there aren’t more dishes with roasted peppers, but there needs to be.
Once the peppers cook down and the onions caramels, the flavors will be incredible. I only used three large peppers for this dish, but feel free to use more peppers and lots of onions and garlic. You might think you’re starting with too many peppers, but they will reduce down.
Italian Roasted Chicken thighs is delicious big fat healthy food.
You can feel free to enjoy each tender, juicy bite. Instead of potatoes, I used low-carb, purple-top turnips. If you’re not familiar with turnips, you might be interested in this post.
I used herbs de provence for the herbs and finished with a bit of fresh Italian parsley. You can use fresh rosemary and thyme.
Sometimes I included Italian sausage, sometimes I didn’t. I threw them in raw and they cooked away, swimming in those great flavors. At any rate, the sausage can be part of tomorrow’s lunch!
We love chicken thighs in this house.
- avocado oil or coconut oil
- 4 chicken thighs
- 2 drumsticks (or more thighs)
- 2 Italian Sausage links (see notes)
- 1 large Vidalia onion
- 3 large bell peppers of various colors (see notes)
- 8 cloves of garlic
- 2 turnips, peeled and cut into quarters or smaller (or potatoes)
- 1 teaspoon (or more) of herbs de provence
- Salt chicken thighs for one hour, leaving out at room temperature if you have time.
- Heat oil in large frying pan. Brown chicken on medium high until the skin is browned. I do this because the skin doesn't get as crispy in the oven. This will aid in that.
- Clean out pan if this is the pan you are using to roast. A big cast iron braiser, roasting pan, or sheet pan will also work.
- Slice onions, medium thickness about ¼ inch.
- Seed and slice peppers into strips.
- Peel garlic cloves.
- Layer the onions, peppers, chicken. The juice from the chicken will fall into the vegetables.
- Add garlic cloves whole.
- If adding sausage, add in raw sausage links.
- Add turnips.
- Add olives.
- Bake at 375 degrees F. for 45 -60 minutes until the sausage and onions are caramelized.
As far as peppers and onions, you can add more. They will cook down considerably.