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Ingredients
- 3 medium size unpeeled potatoes
- 1 large onion
- 1 red pepper
- 1 green pepper
- 6 cloves garlic
- 12 skinless, boneless chicken thighs
- 1/3 c (75ml.) sun dried tomato and oregano, greek with Feta and oregano or classic herb salad dressing
- 1/2 tsp. (2ml.) each of salt and freshly ground pepper
Details
Servings 4
Preparation time 8mins
Cooking time 53mins
Preparation
Step 1
Preheat oven to 425F. Cut potatoes and onion into 1 inch wedges. Core and seed peppers, then cut into wide strips. Peel garlic, then slice cloves in half. For easy cleanup, line a large roasting pan with shallow sides with foil. In a large bowl, toss vegetables and chicken with dressing, salt and pepper. Spread out in a single layer on pan. If vegetables are crowded, use 2 pans.
Roast uncovered in centre of oven for 30 minutes. Stir chicken and vegetables and continue roasting, uncovered, until chicken feels springy when pressed, from 15 to 20 minutes more. Arrange on a platter and serve immediately
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