Roast Chicken with peppers, Lemon, and Thyme

Revu par Rédacteurs de recettes du Royaume-UniRédigé par Rédacteurs de recettes du Royaume-UniPublié à l'origine 28 janv. 2026

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This vibrant roast chicken with peppers, lemon and thyme is a wonderful way to elevate a traditional Sunday roast. By blistering the peppers in a hot pan before roasting, you unlock a deep, smoky sweetness that infuses the chicken as it cooks. The addition of fresh thyme and a bright hit of lemon ensures every bite is balanced with fragrance and acidity, making it a sophisticated yet simple high-protein meal for any day of the week.

Ideal for those seeking a nutritious, low-carb dinner, this dish is naturally high in protein and packed with vitamin C from the colourful peppers. Serving the carved chicken directly from its savoury roasting juices allows the meat to soak up all the delicious flavours of the shallots and chilli. It is a brilliant choice for a healthy family meal that requires minimal washing up, as everything is prepared in one ovenproof pan.

Ingredients for Roast Chicken with peppers, Lemon, and Thyme

4 large peppers (any colour)
1 grosse échalote, finement tranchée
1 Fresno chilli, thinly sliced crosswise
5 brins de thym, divisés
Sel kasher, poivre fraîchement moulu
60ml plus 1 cuillère à soupe d'huile d'olive extra-vierge
1 (3 1/2–4-lb.) chicken, patted dry
1 citron, coupé en deux

How to make Roast Chicken with peppers, Lemon, and Thyme

Place a rack in middle of oven; preheat to 218°C. Heat a large ovenproof skillet, preferably cast iron, over medium-high. Cook peppers in skillet, turning every minute or two, until blistered in several spots, about 5 minutes. (You aren’t trying to cook them, just get some colour on them.) Transfer peppers to a cutting board and let cool slightly; reserve skillet. Stand a pepper upright and slice off sides, working your way around stem in 3 or 4 cuts. Pull out ribs and seeds; discard along with stems. Repeat with remaining peppers.

Return peppers to skillet and add shallot, chilli, and 3 thyme sprigs. Season generously with salt and black pepper and drizzle 60ml oil over. Season chicken all over with salt and black pepper and set on top of peppers. Place a lemon half and remaining 2 thyme sprigs in chicken cavity and rub skin all over with remaining 1 tablespoon oil. Roast in oven until skin is golden brown and crisp all over and an instant-read thermometer inserted into the thickest part of breast registers 71°C, 60–80 minutes. Remove from oven (be careful; handle is hot!) and let rest 15 minutes before transferring chicken to a cutting board and carving.

Just before serving, squeeze remaining lemon half over chicken and peppers.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.