One-Pan Chicken With Basil-Anchovy Butter & Shishito Peppers Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.In a small bowl, mix together the softened butter, chopped basil, minced anchovies, and minced garlic.
• STEP 3.Season the chicken thighs with salt and pepper.
• STEP 4.Heat a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin side down, and cook until the skin is crispy and golden brown, about 5 minutes.
• STEP 5.Flip the chicken thighs and spread the basil-anchovy butter mixture over the top. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
• STEP 6.While the chicken is cooking, heat another skillet over medium heat. Add the shishito peppers and cook until they are blistered and slightly charred, about 5 minutes.
• STEP 7.Remove the chicken from the oven and let it rest for a few minutes before serving.
• STEP 8.Serve the chicken with the blistered shishito peppers on the side.
• STEP 9.Enjoy!

Cooking Tips

• Make sure to use an oven-safe skillet for this recipe.
• If you don't have shishito peppers, you can use other types of mild peppers like bell peppers or banana peppers.
• Feel free to adjust the amount of anchovies according to your taste preference. They add a salty and umami flavor to the dish.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• Serve the chicken with a side of rice or roasted vegetables for a complete meal.