Back in winter’s root cellar, I also add red onion to the dish, in two different ways. In the first, the onion is roasted along with the peppers and potatoes. Roasted at high heat, red onions get crisp at the edges, providing textural contrast to all the luxurious softness.
I also add them raw as a garnish, quick-pickling them to add some tangy brightness to the mix. I use cider vinegar as the acid, tamed with a drizzle of honey. You don’t need to plan ahead for this kind of pickle; it comes together in about half an hour while the vegetables and chicken roast.
And as for that chicken, thighs are my preferred sheet-pan cut because they are forgiving in terms of timing. A few minutes more or less won’t dry them out in the way chicken breasts do. However, if you’d rather make this with chicken breasts, choose the bone-in, skin-on kind if possible, and watch them carefully. They cook more quickly than thighs, so remove them just as their juices no longer run pink when poked with a knife (150 degrees on an instant-read thermometer). Leave the vegetables in the oven for a few more minutes until they are thoroughly golden and very tender.
Then set the table, uncork the wine and enjoy a not-perfectly-seasonal dinner while dreaming about spring.