Oven-baked Chicken and Bell Pepper Recipe

Directions

1. Microwave the chickpeas and milk: Add 18 oz canned chickpeas and 1/2 cup milk to a microwave-safe medium bowl. Cover with plastic wrap, then microwave for 5 minutes.
2. Mash the chickpeas: Put 18 oz canned chickpeas into an immersion blender and blend until smooth.
3. Season the chicken: In a medium bowl/plate, add 18 oz skin-on bone-in chicken thighs, 1/2 tbsp Italian seasoning, 1/4 tsp salt, 1/2 tsp garlic powder, 1/2 tsp paprika, and 1/2 tsp Cajun seasoning. Dry-rub the spices onto the chicken until evenly coated.
4. Pan-sear the chicken: In a skillet over medium heat, add 1 tbsp olive oil. Place the chicken skin-side down and pan-sear for 5 minutes until golden brown. Remove from the heat, then set aside on a different plate.
5. Sauté the garlic in olive oil: In the same skillet over medium heat, add 1 tbsp olive oil and 1 tbsp garlic. Sauté for 30 seconds.
6. Add the red onions and bell peppers: Add 2 oz red onion, 6 oz red bell pepper, 6 oz yellow bell pepper, 1/4 tsp salt, and 1/2 tsp ground black pepper. Stir well for 1 minute.
7. Add the chicken into the skillet again and turn off the heat.
8. Bake everything in the oven: Place the entire skillet with chicken and bell peppers in a preheated oven and bake at 400 °F for 15 minutes, then remove from the heat.
9. Garnish with 2 tbsp chopped parsley and 1/2 tsp red pepper flakes.
10. Transfer onto serving plates and serve with the mashed chickpeas.