🐔 Baked Chicken with Peppers and Onions (Easy Roaster Pan Recipe)

🏡 A Cozy Southern Classic You’ll Crave Again and Again

There’s something about the smell of baked chicken filling the kitchen that feels like home. The kind of meal that makes you want to grab a warm plate, curl up at the table, and talk for hours.

This baked chicken with peppers and onions reminds me of Sunday dinners growing up in the South. My mom would pull out her big blue roaster pan—the same one that’s seen a hundred family meals—and layer seasoned chicken with onions, red and green bell peppers, and just enough broth to make everything juicy. She’d pop it into the oven at a low 300°F, and before long, that heavenly smell would float through the whole house.

By the time it came out, the chicken was so tender it practically fell off the bone, bathed in a rich golden broth flavored with garlic, paprika, and a splash of Worcestershire. We’d spoon it over white rice or mashed potatoes, mop up the juices with a biscuit, and call it supper.

This recipe keeps all those old-fashioned flavors but makes it easy enough for a weeknight. Simple ingredients, one pan, and hardly any cleanup—just the way comfort food should be.

❤️ Why You’ll Love This Recipe

Slow-cooked flavor without the fuss
Family-style comfort
Simple pantry ingredients
Versatile and budget-friendly

🥤 Ingredients You’ll Need

8 chicken drumsticks (or thighs)
1 large onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1½ cups low-sodium chicken broth
1½ cups water
1 tbsp Worcestershire sauce
1 tsp hot sauce (optional)
1 tsp paprika
1 tsp lemon pepper
1 tsp garlic powder
1 tsp onion powder
Salt and pepper, to taste

Tips & Substitutions

Swap paprika for smoked paprika for deeper flavor.
Add potatoes or mushrooms for a fuller meal.
Use any mix of chicken pieces—just adjust cooking time.

👩‍🍳 Step-by-Step Instructions

Preheat oven to 300°F. Lightly oil a large roaster pan.
Season chicken on both sides with spices.
Layer ingredients: onions and peppers on bottom, chicken on top. Pour in broth, water, Worcestershire, and hot sauce.
Cover and bake for 1½ hours.
Uncover and brown for 20–25 minutes until golden.

[Image: step photo | Alt text: seasoned baked chicken with peppers and onions in roaster pan ready for oven]

🔬 Expert Tips & Troubleshooting

Broil 3–5 minutes for extra crispy skin.
Don’t overfill with liquid—the chicken makes its own broth.
Internal temperature should reach 165°F.

🍽️ Variations & Serving Ideas

Spicy Cajun: Add Cajun seasoning and smoked paprika.
Mediterranean: Add olives, capers, and lemon.
Creamy: Stir in a splash of cream near the end.

Serve over rice, noodles, or mashed potatoes—and don’t forget the biscuits!

🧊 Storage & Make-Ahead Notes

Refrigerate: Up to 4 days.
Freeze: Up to 3 months.
Reheat: 325°F until warmed through.
Make-ahead: Assemble up to 24 hours in advance.

❓ FAQs

Can I use boneless chicken? Yes, bake 45 minutes covered + 10–15 uncovered.
Can I add other vegetables? Mushrooms, zucchini, or carrots are great.
Do I need to brown the chicken first? Not required, but adds flavor.
Can I cook at 350°F? Yes, for 1 hour covered, though it won’t be as tender.

💬 Conclusion + Call-to-Action

There’s just something special about a meal that takes its time. This baked chicken with peppers and onions isn’t fancy—it’s pure comfort.