Spanish Chicken & Peppers
2 1/2 lbs assorted small chicken parts (cut breasts in half)
1 lb mini sweet peppers
1 1/2 TBSP EVOO
kosher salt and pepper
1/2 cup Walden Farms Amazing Mayo
1 clove garlic, pressed
1/4 tsp smoked paprika
1. Heat oven to 450 F
2. In large bowl, toss chicken and peppers with oil and 1/2 tsp each salt and pepper. Arrange on rimmed baking sheet. Roast until chicken is cooked through (165F), about 35 minutes
3. Meanwhile, stir together mayo, garlic and paprika.
4. Serve chicken and peppers with garlic mayo.