Roast chicken dinners have never been easier than with this one pan, Roasted Chicken Thighs with Peppers and Potatoes recipe. A colorful arrangement of mixed and chopped, red potatoes, sweet red peppers, green peppers and onions tossed in some olive oil with fresh thyme and rosemary for seasoning and roasted underneath boneless, skinless chicken thighs to cook the flavors up, through the chicken in a few simple steps.
To make Roasted Chicken Thighs with Peppers and Potatoes, you will need the following ingredients:
Preheat oven to 450 °F.
In a roasting pan, toss the potatoes, red peppers, green peppers and onions together, with 1 tablespoon olive oil and 2 teaspoons of thyme and rosemary, each.
Gently, place the chicken over the vegetables and brush with remaining oil. Season with remaining thyme and rosemary and sprinkles of salt and pepper, to taste.
Roast in the preheated oven for about 35-40 minutes until the chicken reaches a reading on a thermometer of 170 °F and the vegetables are cooked and tender.
Serve and enjoy immediately.
I love a good, one pan dinner and this Roasted Chicken Thighs with Peppers and Potatoes is your key to a simple dinner that is tasteful and healthy too. There is nothing to lose except good nutrients, so try out this recipe! Tag #cookmerecipes in your own online recipes and posts!
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