Roast Chicken with Bell Peppers

bonappetit.com

Mark Oberemk

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 to 4-lb. chicken, patted dry

1 lemon, halved

Directions at bonappetit.com

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