Lemon Pepper Chicken Thighs with Roasted Red Bell Pepper

Tangy lemon and smoky roasted bell pepper combine to create a savory and flavorful chicken dish that is easy to make and perfect for any occasion.

1. Preheat the oven to 375°F (190°C).
2. Cut the red bell pepper into bite-sized pieces and spread them out onto a baking sheet. Drizzle with olive oil and season with salt and black pepper.
3. Roast the bell pepper in the oven for 20-25 minutes or until tender and slightly charred.
4. While the bell pepper roasts, season the chicken thighs with salt, black pepper, and lemon zest.
5. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for 5-6 minutes or until golden brown.
6. Flip the chicken thighs and cook for another 5-6 minutes or until cooked through.
7. Remove the chicken thighs from the skillet and place them on a plate.
8. Cut the lemon into wedges and squeeze the juice over the chicken thighs.
9. Serve the Lemon Pepper Chicken Thighs with the roasted red bell pepper on the side. Enjoy!