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Herb-Crusted Chicken with Roasted Red Peppers Recipe

Herb-Crusted Chicken with Roasted Red Peppers recipe


This is a yummy chicken dish with a crust of herbs. It has roasted red peppers and a creamy sauce. You cook the chicken until it's just right. Then you put it on bread with the sauce and peppers. It's good for dinner with family or friends.


4 Chicken Thighs
1 Tbsp Whole Grain Mustard
1 Tbsp Hungarian Paprika
1 Tbsp Fresh Thyme
1 Tbsp Fresh Rosemary
3 Tbsp Olive Oil
2 Red Bell Peppers
1 Red Onion
2 Tbsp Balsamic Vinegar
1 Tsp Honey
150 g Greek Yogurt
1 Tbsp Lemon Juice
1/2 Tsp Garlic Powder
Salt to taste
Pepper to taste
4 Pita Breads


Preheat your oven to 400°F (200°C).
In a bowl, combine 1 Tbsp whole grain mustard, 1 Tbsp Hungarian paprika, 1 Tbsp chopped fresh thyme, 1 Tbsp chopped fresh rosemary, and 2 Tbsp olive oil. Mix into a paste.
Rub the paste evenly over 4 chicken thighs. Season with salt and pepper to taste.
Place the chicken on a baking sheet and bake for 35-40 minutes, or until the internal temperature reaches 165°F (75°C).
While the chicken is cooking, cut 2 red bell peppers and 1 red onion into strips. Toss with 1 Tbsp olive oil, 2 Tbsp balsamic vinegar, 1 tsp honey, and a pinch of salt and pepper.
Spread the pepper and onion mixture on a separate baking sheet and roast in the oven for 20 minutes, or until tender and slightly caramelized.
In a small bowl, mix 150 g Greek yogurt, 1 Tbsp lemon juice, and 1/2 tsp garlic powder. Stir well to create a creamy sauce. Season with salt to taste.
Warm 4 pita breads in the oven for 2-3 minutes.
To serve, slice the chicken and place on top of the pita breads. Add the roasted red peppers and onions, and drizzle with the Greek yogurt sauce.

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