Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 ½ lbs Yukon gold potatoes, diced into 1-inch cubes
- 6 oz shishito peppers, stems trimmed
- 3 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Kosher salt and freshly cracked black pepper, to taste
- Lemon wedges, for serving
Directions
By Chef Amethyst Ganaway
Total Time: 50–55 minutes
Serves 4
Shishito peppers are one of those little gems that make you feel like you’ve hit the jackpot when you spot them at the farmers market. They’re mild and smoky, but every now and then you get a surprise spicy one—which keeps things fun. In South Carolina, they pop up in late spring and summer, and I love tossing them into simple, rustic dishes like this roasted hash. The potatoes get crispy on the edges, the peppers blister and soften, and everything comes together under juicy roasted chicken thighs that cook right alongside. It’s a one-pan meal that feels comforting and hearty, but still bright thanks to the peppers. Serve this with a little squeeze of lemon or even a fried egg on top if you want to take it further. It’s perfect for a weeknight dinner or an easy dish to share family-style.
- Preheat the oven to 425°F (220°C).
- On a sheet pan, toss potatoes with 2 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in an even layer.
- Nestle chicken thighs on top of the potatoes, drizzle with remaining 1 tbsp olive oil, and season generously with salt and pepper.
- Roast for 25 minutes, then scatter shishito peppers around the pan. Return to the oven and roast for another 15–20 minutes, until the chicken skin is crisp, potatoes are tender, and peppers are blistered.
- Remove from the oven, let rest for 5 minutes, then serve with lemon wedges.
