- Chicken Pieces – Thighs, Breasts, Drumsticks, or mixture
- 3+ cloves garlic
- 1 large-ish jar Pastene (or other brand, but I used Pastene) Garlic Sweet Peppers. Or you could just use roasted bell peppers.
In a large bowl or tupperware, dump Peppers, plus some sliced garlic (and if you’re adventurous, a few pepperocinis, too). Add chicken pieces, and let sit for a while in the fridge.
Place pieces (without the juice) in a 9×13 baking dish, insert a probe thermometer into thickest piece, and cover with foil. Bake at 350 until the meat is 5 degrees from being done, then take off the foil and switch to broiler to brown the meat. (for thighs, this is cook to 155, then broil to about 161).
This takes about an hour. You could easily do this in the crock pot, but I had forgotten to set up the crock pot that morning. We served it with salad, cannelini beans with marinara, and broccoli. It would be great to roast veggies in the oven beside the chicken, as well.