Chicken with Bell Peppers

Preparation

1. Place a rack in the middle of the oven; preheat to 425°F/218oC. Heat a large ovenproof skillet, preferably cast iron, over medium-high. Cook bell peppers in a skillet, turning every minute or two, until blistered in several spots, about 5 minutes. (You aren’t trying to cook them, just get some color on them.) Transfer bell peppers to a cutting board and let cool slightly; reserve skillet. Stand a pepper upright and slice off sides, working your way around the stem in 3 or 4 cuts. Pull out ribs and seeds; discard along with stems. Repeat with remaining peppers.
2. Return peppers to skillet and add shallot, chile, and 3 thyme sprigs. Season
3. generously with salt and black pepper and drizzle with olive oil over. Season chicken all over with salt and black pepper and set on top of peppers. Place a lemon half and remaining 2 thyme sprigs in the chicken cavity and rub skin all over with remaining 1 Tbsp. oil. Roast in the oven until the skin is golden brown and crisp all over and an instant-read thermometer inserted into the thickest part of breast registers 160°F/71oC, 60–80 minutes. Remove from the oven (be careful; handle is hot!) and let rest 15 minutes before transferring chicken to a cutting board and carving.
4. Just before serving, squeeze remaining lemon half over chicken and bell Peppers.