One-Pan Chicken with Roasted Red Peppers and Olives
Tender chicken thighs roasted with vibrant red peppers and briny olives, all cooked together in one pan for a flavorful, hands-off dinner. This mediterranean-inspired chicken (gluten free) ready in about 55 minutes pairs bone-in chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 bone-in chicken thighs
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 3 tbsp olive oil
- 2 medium red bell peppers
- 4 cloves garlic cloves
- 1 cup pitted Kalamata olives
- 1/4 cup chopped fresh parsley
Instructions
- Step 1: Preheat oven to 425°F. Pat dry 6 bone-in chicken thighs and season evenly with 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp smoked paprika.
- Step 2: Slice 2 medium red bell peppers into 1/2-inch strips and peel 4 garlic cloves. Toss peppers and garlic with 3 tbsp olive oil and spread in a single layer in a large roasting pan.
- Step 3: Nestle the seasoned chicken thighs skin-side up among the peppers and garlic. Scatter 1 cup pitted Kalamata olives around the pan.
- Step 4: Roast uncovered for 35-40 minutes until chicken skin is crispy and internal temperature reaches 165°F. Remove from oven and sprinkle 1/4 cup chopped fresh parsley over everything before serving.
Frequently asked questions
How long does One-Pan Chicken with Roasted Red Peppers and Olives take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Chicken with Roasted Red Peppers and Olives?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.
Can I substitute ingredients in One-Pan Chicken with Roasted Red Peppers and Olives?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Chicken with Roasted Red Peppers and Olives for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pan Chicken with Roasted Red Peppers and Olives gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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