This Easy 1 Pan Chicken Dinner Tastes Like Summer in Spain

Ingredients

• 6 scallions (2 1/2 ounces; 70 g)
• 6 medium fresh shishito peppers (3/8 ounce; 92 g total), stemmed
• 1 tablespoon (15 ml), plus 1 teaspoon neutral oil such as vegetable oil, divided
• 1 1/2 tablespoons (12 g) smoked paprika
• 1 teaspoon freshly ground black pepper
• 1 1/2 tablespoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
• 4 boneless, skin-on chicken breasts (about 10 ounces; 283 g each), patted dry
• 1 large red bell pepper (6 ounces; 170 g), sliced into 1/4-inch-thick strips (about 2 cups)
• 1 large orange bell pepper (6 ounces; 170 g), sliced into 1/4-inch-thick strips (about 2 cups)
• 4 cloves garlic, thinly sliced
• 6 (4-inch) sprigs of woody herbs (such as thyme or oregano), divided
• 12 ounces (340 g) cherry tomatoes (about 2 cups)
• 1/2 cup finely chopped fresh cilantro (1/2 ounce; 14 g)
• 6 tablespoons (90 ml) extra-virgin olive oil
• 3 tablespoons (45 ml) fresh lime juice from 2 medium limes
• 1/4 cup (60 ml) dry sherry
• 2 tablespoons (28 g) unsalted butter, cut into 1/2-inch pieces

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