- January 14, 2026
- by Cindy Williams
- 0 Like
- 0 / 5
- Cuisine: Comfort Food, Italian
- Difficulty: Easy


-
Prep Time20 minutes
-
Cook Time1 hour to 1 1/2 hours
-
Serving3
-
View20
This was just the easiest tastiest dish! It is spicy so be judicious with the jarred cherry peppers if you can’t tolerate the spice. This really showcases chicken thighs which are so easy to cook and so delicious. Just slice the onions really thin, lay the chicken thighs on top of them and pile on all the other vegetables. The olive oil, lemon juice and chicken stock is so flavorful that I couldn’t stop sopping it up with bread. I tend to eat less when the food is very spicy so I’m calling this a diet dish! I loved it with a glass of cold white wine. You can vary the vegetables of course and adjust the spice level to your preference. Just be ready with a good chunk of bread to dip in that sauce.
Ingredients
Chicken Thighs with Cherry Peppers
Directions
Pre heat oven to 350 degrees.
Pat the chicken thighs dry. Trim the extra skin. Season both sides with salt and pepper.
In a casserole, place the sliced yellow onions on the bottom of the casserole. The chicken thighs go on top of the onions. Then nestle the halved potatoes, red bell pepper, jarred cherry peppers (cut up), halved cherry tomatoes, and garlic cloves around the chicken.
Pour a generous drizzle of olive oil over chicken and vegetables. Pour in about 1/2 cup of chicken stock. Squeeze a lemon over the entire casserole (I used one-half of a large, very ripe lemon).


The herbs go next! I used about 3 sprigs of oregano and about 5 sprigs of thyme. De-stem the oregano and sprinkle the leaves over the casserole. The thyme sprigs were just laid on top of and around the chicken.
Give the whole thing another sprinkle of salt and pepper. Slide the casserole into the 350 degrees oven and cook for about an hour. Check it several times, moving the vegetables around as necessary to get everything evenly browned. You may have to remove the chicken if it is done before the vegetables. The cooking time is approximate - you just need to watch this and make sure you get thoroughly cooked chicken with a crispy dark brown skin.
You May Also Like








CHICKEN WITH JARRED CHERRY PEPPERS
Ingredients
Chicken Thighs with Cherry Peppers
Follow The Directions
Pre heat oven to 350 degrees.





Pat the chicken thighs dry. Trim the extra skin. Season both sides with salt and pepper.





In a casserole, place the sliced yellow onions on the bottom of the casserole. The chicken thighs go on top of the onions. Then nestle the halved potatoes, red bell pepper, jarred cherry peppers (cut up), halved cherry tomatoes, and garlic cloves around the chicken.





Pour a generous drizzle of olive oil over chicken and vegetables. Pour in about 1/2 cup of chicken stock. Squeeze a lemon over the entire casserole (I used one-half of a large, very ripe lemon).


The herbs go next! I used about 3 sprigs of oregano and about 5 sprigs of thyme. De-stem the oregano and sprinkle the leaves over the casserole. The thyme sprigs were just laid on top of and around the chicken.





Give the whole thing another sprinkle of salt and pepper. Slide the casserole into the 350 degrees oven and cook for about an hour. Check it several times, moving the vegetables around as necessary to get everything evenly browned. You may have to remove the chicken if it is done before the vegetables. The cooking time is approximate - you just need to watch this and make sure you get thoroughly cooked chicken with a crispy dark brown skin.




Leave a Review