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Easy Konfi Piman Baked Chicken

Prep: 10 mins

Cook time: 50 mins Oven - 1hr Slow cooker

Serves 4


  • 4 Tbsp of ToutEpis Konfi Piman
  • 2 red onions
  • 1 ½ lbs whole chicken
  • 3 mixed peppers
  • 8 small red potatoes (about 2 lbs)
  • Bag of Arugula
  • 1 Lemon
  • Salt and Pepper
  • Fresh thyme for garnish
  1. Preheat the oven to 400F. 
  2. Cut each pepper into four chunks. Peel onions and separate petals. 
  3. Place vegetables into a baking pan. 
  4. Using a sharp knife, carefully cut down the back of the chicken to open it flat
  5. Mix Konfi Piman, salt, pepper and lemon juice together. Massage mixture all over the chicken (skin side/inside); making sure it gets everywhere. 
  6. Place chicken flat over the vegetables in a baking pan, skin side up.
  7. Roast for 50 minutes or until the chicken looks golden.
  1. Arugula 
  2. Beets 
Smashed Potatoes
  1.  Preheat oven to 400F
  2. Line baking sheet with parchment paper
  3. Boil potatoes for 15-20 minutes in a large pot of water. Drain
  4. Place potatoes on a baking sheet. Using a flat surface (I use a glass) to carefully smash the potatoes (you want them flat but whole)
  5. Sprinkle with olive oil and thyme
  6. Bake for 20-25 minutes or until golden brown and crisp
  7. Serve immediately