Name: Roast Chicken with Bell Peppers
Yield: 4 servings
Ingredients: 4 large bell peppers (any color); 1 large shallot, thinly sliced; 1 Fresno chile, thinly sliced crosswise; 5 sprigs thyme, divided; Kosher salt, freshly ground pepper; ¼ cup plus 1 Tbsp. extra-virgin olive oil; 1 3½–4-lb. chicken, patted dry; 1 lemon, halved

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Photo by Chelsie Craig, food styling by Claire Saffitz

How to pull off a weeknight roast chicken: Set it over a bed of peppers for a two-for-one deal.

Roast Chicken with Bell Peppers, Lemon, and Thyme

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