Italian Oven Baked Chicken with Peppers
My family loves chicken no matter how it is cooked. When you have a little pasta sauce left over and some bell peppers hanging around, this is the perfect dish to use them up and create a savory Italian chicken dinner.
6-10 chicken thighs
1 cup (or whatever you have left over) of tomato/pasta sauce
1 yellow and 3 green bell peppers sliced into thick strips (or how ever many you want to use)
1 tablespoon of olive oil
1 1/2 tablespoons of Italian seasoning
1 teaspoon of fresh ground black pepper
1/2 teaspoon of salt
Pre-heat your oven to 450°F. Spread the tomato sauce over the bottom of a 9×13 inch baking dish.
Lay your chicken thighs skin side up in the baking dish over the sauce. Using a paper towel, pat the skins dry and then rub the olive oil over the skin. This will help your skin get nice and crispy in the oven. Sprinkle with the Italian seasoning, salt and black pepper.
Add the peppers around the chicken.
Place in the oven and bake for approximately 30 minutes or until a meat thermometer inserted in the thickest part of the chicken thigh (not touching bone) reads 175°F.
The hint of tomato sauce along with the seasonings and peppers give this chicken a light feel, but the crisp skin of this succulent chicken fills you up with wholesome goodness! This dish is excellent when serve with a side of wild rice or couscous.