Chicken Thighs and Peppers
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Chicken Thighs and Peppers

Chicken Thighs and Peppers

with Lemony Sauce and Roasted Potatoes

Inspired by the classic Italian-American Sunday supper, Scarpariello! Lemony sauce smothers chicken and peppers atop crispy roasted potatoes.

Quick Prep

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

4 unit

Chicken Thighs

160 g

Sweet Bell Pepper

460 g

Russet Potato

1 unit


56 g

Red Onion

1 tbsp

Garlic Puree

1 tbsp

All-Purpose Flour

(Contains Wheat)

1 unit

Chicken Broth Concentrate

1 tsp

Chili Flakes

1 tbsp

Chicken Salt

56 g

Baby Spinach

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp


0.13 tsp


¼ tsp



Nutrition Values

Calories640 kcal
Fat28 g
Saturated Fat7 g
Carbohydrate65 g
Sugar7 g
Dietary Fiber9 g
Protein37 g
Cholesterol145 mg
Sodium1130 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Paper Towel
Measuring Cups


Prep and roast potatoes

Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 5 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp spicy! Cut potatoes into 1/2-inch pieces. Add potatoes, half the chicken salt and 1 tbsp oil to a parchment-lined baking sheet. Season with pepper, then toss to coat. Roast in the middle of the oven, tossing halfway through, until golden-brown, 24-26 min. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, using 1 tbsp oil per sheet. Bake in the top and middle of the oven, rotating sheets halfway through.)


While potatoes roast, core, then cut pepper into 1-inch pieces. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Zest, then juice half the lemon. Cut remaining lemon into wedges.

Season peppers

Add peppers and 1/2 tbsp oil (dbl for 4 ppl) to one side of an unlined baking sheet. Season with salt and pepper, then toss to coat. Set aside.

Cook chicken and peppers

Pat chicken dry with paper towels. Season with remaining chicken salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until chicken is golden-brown, 1-2 min per side. Transfer chicken to the baking sheet with peppers. Bake in the middle of the oven until peppers are tender and chicken is cooked through, 10-12 min.** Carefully wipe the pan clean.

Make sauce

While chicken and peppers bake, reheat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions. Cook, stirring often, until softened, 3-4 min. Stir in garlic puree, then sprinkle flour over top. Cook, stirring often, until onions are coated, 1 min. Add 3/4 cup water (dbl for 4 ppl) and broth concentrate. Bring to a boil and cook, stirring often, until thickened, 2-4 min. Stir in spinach, 1 tsp lemon juice (dbl for 4 ppl) and 1/8 tsp chili flakes. (NOTE: Reference heat guide.) Season with salt and pepper, to taste.

Finish and serve

Thinly slice chicken. Divide chicken, peppers and potatoes between plates. Spoon sauce over chicken. Squeeze over a lemon wedge, if desired.