The side dish is built in.
5 sprigs thyme, divided1 chicken, patted dryPlace a rack in middle of oven; preheat to 425°F. Heat a large ovenproof skillet, preferably cast iron, over medium-high. Cook bell peppers in skillet, turning every minute or two, until blistered in several spots, about 5 minutes. 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 stem in 3 or 4 cuts.
Return peppers to skillet and add shallot, chile, and 3 thyme sprigs. Season generously with salt and black pepper and drizzle 1/4 cup 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 chicken cavity and rub skin all over with remaining 1 Tbsp. oil.
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