Easy Dinner Using Chicken and Peppers

A straightforward weeknight meal built on tender chicken, sweet peppers, and potatoes.

Some nights call for something uncomplicated—a dish that comes together without fuss but doesn't feel like a shortcut. Chicken, peppers, onions, and potatoes are the kind of ingredients that work hard without demanding much attention. They're forgiving, versatile, and honest. Whether you're feeding yourself or a table, this combination delivers comfort without pretense.

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One-Pan Roasted Chicken and Vegetables

Total Time: 45 minutes • Serves: 4

A simple, rustic one-pan dinner featuring tender roasted chicken with caramelized potatoes, peppers, and onions. Perfect for a weeknight meal with minimal cleanup.

Ingredients

1.5 lbs chicken thighs or breasts, cut into chunks
2 medium potatoes, cubed
2 bell peppers, chopped
1 large onion, sliced
3 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon cumin
Salt and pepper to taste
1/2 cup chicken broth
1 tablespoon fresh parsley (optional)

Instructions

Preheat oven to 425°F (220°C). Toss potatoes with 2 tablespoons olive oil, salt, and pepper. Spread on a large baking sheet and roast for 15 minutes.
While potatoes roast, toss chicken with paprika, oregano, cumin, salt, and pepper. Heat remaining oil in a large skillet over medium-high heat and cook chicken until golden on all sides, about 5-7 minutes.
Remove potatoes from oven and push to the sides. Add chicken, peppers, onions, and garlic to the sheet. Drizzle with chicken broth.
Roast everything together for 20-25 minutes until chicken is cooked through and vegetables are tender, stirring halfway through.
Garnish with fresh parsley if desired and serve hot.

Quick Variations

Lighter Option

Skip the potatoes or use just a small amount, and bulk up with extra peppers and onions instead. A squeeze of lemon or a splash of vinegar at the end keeps things bright and refreshing.

Hearty Option

Double down on potatoes and add butter or cream to the pan for richness. A handful of fresh herbs or a sprinkle of cheese makes it feel even more substantial.

Vegetarian or Flexible Option

Swap the chicken for chickpeas, beans, or tofu to keep the same satisfying base. The peppers and potatoes remain the backbone, and the dish works just as well without meat.

Simple Substitutions

Protein Substitutes

Turkey breast or ground turkey
Pork tenderloin or pork shoulder
Fish fillets or shrimp
Chickpeas or white beans
Tofu or tempeh

Carb Substitutes

Sweet potatoes
Cauliflower or broccoli
Rice or couscous
Pasta
Crusty bread for serving

Flavor Boosters

Garlic and fresh herbs like thyme or rosemary
Smoked paprika or cumin
Soy sauce or tamari
Balsamic vinegar or red wine
Fresh lemon juice or lime
Crushed red pepper or hot sauce

Common Questions

Should I cut the chicken into pieces or leave it whole?

Cutting chicken into bite-sized pieces helps it cook faster and blend evenly with the vegetables. If you prefer larger pieces, just allow extra time for the center to cook through.

How do I know when the potatoes are tender?

Pierce them with a fork—they should give with gentle pressure. Cutting them into smaller, even pieces helps them cook at the same rate as the chicken.

Can I prep ingredients ahead of time?

Absolutely. Chop your peppers, onions, and potatoes earlier in the day and store them in separate containers. Chicken is best prepped closer to cooking, but you can do that an hour or two ahead.

What if I only have frozen chicken?

Thaw it in the refrigerator overnight, or use the cold-water method for faster thawing. Avoid cooking from frozen, as the chicken may cook unevenly.