Roasted Shishito Hash with Potatoes and Chicken Thighs
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.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1½ pounds Yukon Gold potatoes, cut into 1-inch cubes
- 6 ounces shishito peppers, stems removed
- 3 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
Instructions
By Chef Amethyst Ganaway
- Preheat the oven to 425°F.
- Toss the potatoes with 2 tablespoons olive oil, smoked paprika, garlic powder, salt, and pepper on a large sheet pan. Spread into an even layer.
- Nestle the chicken thighs among the potatoes. Drizzle with the remaining tablespoon of olive oil and season generously with salt and pepper.
- Roast for 25 minutes.
- Scatter the shishito peppers around the chicken and potatoes. Return the pan to the oven and roast for another 15 to 20 minutes, until the chicken reaches an internal temperature of 165°F, the potatoes are tender, and the peppers are blistered.
- Let rest for 5 minutes before serving with fresh lemon wedges.
