Chilli chicken and pepper roast

(68 ratings)

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Chilli chicken and pepper roast
Chilli chicken and pepper roast
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

For a Sunday lunch with a difference why not serve this tasty chicken and pepper pot- roast. Chicken thighs are surprisingly meaty and full of flavour as well as being very economical and quick to cook - this dish can be on the table in under an hour. For a more colourful dish you can use a mix of red, green and yellow peppers or add some thick slices of courgette or aubergine, if liked. Roast baby new potatoes in a little olive oil, sea salt and fresh rosemary sprigs at the same time as the chicken is cooking to serve as an accompaniment.


  • 6-8 chicken thighs (skin on)
  • 1tbsp mild chilli powder
  • Salt and freshly ground black pepper
  • 1tbsp sunflower oil
  • 1 onion, peeled and sliced
  • 2 garlic cloves, peeled and thinly sliced
  • 4 red peppers, deseeded and cut into thick slices
  • 400g can chopped tomatoes
  • 150ml chicken stock
  • 2tbsp Worcestershire sauce

Instead of sprinkling with chilli powder, spread wholegrain mustard over the chicken thighs after browning.


  1. Preheat the oven to 200C/400F/Gas Mark 6. Rub the chilli powder into the skin of the chicken thighs and season with salt and freshly ground black pepper.
  2. Heat the oil in a large non-stick frying pan and fry the chicken thighs for 5-6 mins over a high heat until browned all over. Transfer to a large ovenproof dish.
  3. Add the onions and garlic to the pan and fry for 5 mins. Add the pepper and cook for a further 4-5 mins then stir in the tomatoes, stock and Worcestershire sauce and bring to the boil.
  4. Spoon the pepper and tomato mixture around the chicken. Bake for 30-35 mins until the chicken is crisp and dark golden and the peppers are tender. Stir once during cooking. Adjust the seasoning to taste before serving.

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