Chicken & Peppers

chicken & peppers-2

Chicken & Peppers

Inspired by Niki Segnit from The Flavour Thesaurus [affiliate link].

I know this dish sounds way too simple to be any good. But trust me, you’re in for a real treat! The red capsicum cooks down and releases its sweet juices to form the most heavenly sauce.

enough for: 2
takes: 1 hour
4-6 chicken drumsticks
2-3 large red capsicum (bell peppers), chopped
salad leaves, to serve

1. Preheat your oven to 200C (400F).

2. Place chicken in an oven proof dish. Top with sliced capsicum (peppers). Drizzle generously with olive oil. Season.

3. Bake covered for about 30 minutes.

4. Remove the lid and bake until the peppers are reduced and tender and the chicken is golden and cooked, about another 20-30 minutes, serve hot with salad leaves on the side.


pantry-friendly – serve with steamed or pan fried frozen greens. Use jarred grilled peppers.

vegan – replace the drumsticks with field or portabello mushrooms. You probably won’t need to cook as long.

– cook the peppers as described above without the chicken. Use the cooked peppers as a sauce to serve with pan fried halloumi. You could also add eggplant or mushrooms + Roast Almonds or Macadamias.

hot! – pop in a few or more red chillies with the capsicum.

smoky – sprinkle 1-2 teaspoons smoked paprika over the chicken to intensify the sweet capsicum (pepper) flavour.

different veg – feel free to add in some chopped red onion or whole cloves of garlic. Yellow capsicum (peppers) can also be used but don’t bother trying green ones.

– reduce the amount of chicken per person and add in a drained can of chickpeas.

short on time – use boneless chicken thighs or breast. Increase heat to 250C (480F) and cook for 15 minutes covered and then 10-15 minutes uncovered.

more substantial (carb lovers) – serve with roast or mashed potato or buttered noodles or pasta.

more substantial (low larb) – serve with some roast almonds or avocado.

more veg – add mushrooms.

Waste Avoidance Strategy

chicken drumsticks – best to freeze. Or cook them and keep in the fridge for a week or so.

red capsicum – keep in the fridge for a few weeks. For longer grill and store in an airtight jar under oil. Or freeze them.

Print Friendly, PDF & Email


  • Hi Jules, I know this is an old post but this is one of our faves! I know you’re low-carb but have you ever tried it with rice? As in cook the chicken & peppers on top of the rice?

    • I haven’t Anthea and I’m sure you could easily do that if you wanted to….

      You’d just need to add enough water / stock – getting the level right might take a bit of tweaking.. but it would be amazing – like an uber easy paella 🙂

  • I believe you! After your recipes all the others seem so time-consuming and fiddly – so many pots and pans! So many ingredients! Thanks for all your healthy delicious recipes and inspiration.

  • This was amazing! We used chicken breast and it was a little dry so I won’t cook it quite as long next time. I really was doubtful that the red peppers would turn into a flavor that I wanted to dominate the meal, but that was no problem. What an incredible sauce!

    • Yay Holly!

      Yes chicken breasts can be easy to over cook and go dry…. Shorter cooking time will help but the best is to use chicken on the bone or at least use thigh fillets which stay much more succulent.


Leave a Reply

Your email address will not be published. Required fields are marked *