Roasted Chicken Thighs with Peppers & Potatoes Recipe

By ldelmas

Ingredients

• 2 pounds red potatoes (about 6 medium)
• 2 large sweet red peppers
• 2 large green peppers
• 2 medium onions
• 2 tablespoons olive oil, divided
• 4 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme, divided
• 3 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed, divided
• 8 boneless skinless chicken thighs (about 2 pounds)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Details

Servings 8
Preparation time 20mins
Cooking time 55mins
Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 450°. Cut potatoes, peppers and onions into 1-in. pieces. Place vegetables in a roasting pan. Drizzle with 1 tablespoon oil; sprinkle with 2 teaspoons each thyme and rosemary and toss to coat. Place chicken over vegetables. Brush chicken with remaining oil; sprinkle with remaining thyme and rosemary. Sprinkle vegetables and chicken with salt and pepper.

Roast 35-40 minutes or until a thermometer inserted in chicken reads 170° and vegetables are tender.
Yield: 8 servings.