Ingredients 3 pounds bone-in, skin-on chicken parts (breasts, drumsticks, thighs or a mix)
Kosher salt
2 tablespoons extra-virgin olive oil, plus more for drizzling
1½ tablespoons apple cider vinegar, plus more for serving
2 garlic cloves, finely grated
1 tablespoon sweet paprika
1 teaspoon Espelette pepper or smoked hotpaprika
1 teaspoon dried oregano
1 pint cherry tomatoes (preferably different colors),
halved
1 poblano chile or 1 small green bell pepper, thinly
sliced
1 cup thinly sliced sweet bell peppers (red, yellow
or orange)
⅓ cup grated Parmesan
¼ cup chopped fresh parsley, for serving
Freshly ground black pepper
Directions Heat oven to 425 degrees. Season chicken all over with salt, and place it on a rimmed baking sheet.
In a small bowl, stir together olive oil, vinegar, garlic, paprika, Espelette and oregano. Pour over chicken, tossing to coat.
Add tomatoes, poblano and sweet peppers to baking sheet, spread vegetables around the chicken. Season vegetables lightly with salt and drizzle with a little more olive oil. Sprinkle Parmesan all over chicken and vegetables.
Roast until chicken is golden, crisp and cooked through, 25 to 35 minutes. Stir the vegetables halfway through cooking but don’t disturb the chicken. If white meat is done before dark meat, remove it as it finishes cooking.
Transfer chicken to plates. Stir vegetables around in pan, scraping up all the delicious browned bits from the bottom and sides of pan, and stir in the parsley and black pepper to taste. Taste and add salt if needed, and a drizzle of vinegar if you like. Spoon vegetables over the chicken to serve.
Description
Putting everything ona baking sheet, seasoned, to cook makes for a quick meal with easy clean up.
Servings
4
Notes
I ad libbed on this one, more than I usually do when making a recipe for the first time. I used the seasoning mix but changed the vegetables a bit. I used tomatoes, mushrooms, string beans and thinly sliced, unpeeled red potatoes. I brush all with the mix. It was delicious, and the potatoes were just the best.
Source
Melissa Clark for the New York Times
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