Xavier Cooks: Sheet-Pan Roast Chicken with Peppers

Nothing makes dinner easier than just throwing everything on one pan and throwing it in the oven! Sheet Pan Chicken And Peppers
This recipe is perfect after a long day. It doesn’t sacrifice flavor for ease– and it’s healthy.


– X 🙂

Xavier’s Sheet-Pan Chicken & Peppers


  • 4 spray(s) cooking spray
  • 1 Tbsp olive oil
  • 2 clove(s), large, finely chopped garlic clove
  • 1¼ tsp smoked paprika
  • ½ tsp Kosher salt
  • ¼ tsp black pepper
  • 16 oz, 4 (4-oz) thighs uncooked boneless skinless chicken thigh(s)
  • 12 item(s), halved lengthwise, stemmed, and seeded sweet mini baby bell pepper(s)
  • 2 Tbsp sherry vinegar
  • ¼ cup(s), chopped fresh parsley


  1. Preheat the oven to 400°F. Coat a large sheet pan with cooking spray.
  2. In a large bowl, combine the oil, garlic, paprika, salt, and black pepper. Add the chicken and peppers and toss to coat. Arrange the chicken and peppers on the prepared pan, spreading out evenly.
  3. Roast the chicken and peppers for 15 minutes.  Roast until the chicken is cooked through, about 10 minutes. Drizzle with the vinegar and garnish with the parsley.
  4. Serving size: 1 chicken thigh and ¾ cup peppers.
Categories: Recipes, the four