Name: Roasted Chicken Thighs with Peppers & Potatoes
Prep time: 20 min
Cook time: 20 min
Yield: 8
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 -

Roasted Chicken Thighs with Peppers & Potatoes

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Chicken Thighs with Peppers & Potatoes

1. 2 pounds red potatoes (about 6 medium) -

2. 2 large sweet red peppers -

3. 2 large green peppers -

4. 2 medium onions -

5. 2 tablespoons olive oil, divided -

6. 4 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme, divided -

7. 3 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed, divided -

8. 8 boneless skinless chicken thighs (about 2 pounds) -

9. 1/2 teaspoon salt -

10. 1/4 teaspoon pepper -

How to cook deliciously - Roasted Chicken Thighs with Peppers & Potatoes

1. Stage

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

2. Stage

Roast until a thermometer inserted in chicken reads 170° and vegetables are tender, 35-40 minutes.