Roast Chicken with peppers, Lemon, and Thyme

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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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 large shallot, thinly sliced
1 Fresno chilli, thinly sliced crosswise
5 sprigs thyme, divided
कोशेर नमक, ताज़ी पिसी हुई काली मिर्च
60 मिलीलीटर और 1 बड़ा चम्मच अतिरिक्त कुंवारी जैतून का तेल
1 (3 1/2–4-lb.) chicken, patted dry
1 नींबू, आधा कटा हुआ

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.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.