Roasted Chicken Thighs with Peppers & Potatoes Recipe

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Roasted Chicken Thighs with Peppers & Potatoes Recipe
Roasted Chicken Thighs with Peppers & Potatoes Recipe photo by Taste of Home
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Roasted Chicken Thighs with Peppers & Potatoes Recipe

Read Reviews
5 3 3
Publisher Photo
My family loves this dish! It looks and tastes like you fussed, but it is really simple to make. It uses healthy olive oil and fresh herbs from my garden. —Pattie Prescott, Manchester, New Hampshire
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

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

Directions

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.
Originally published as Roasted Chicken Thighs with Peppers & Potatoes in Light Recipes 2015, p25

Nutritional Facts

1 chicken thigh with 1 cup vegetables: 308 calories, 12g fat (3g saturated fat), 76mg cholesterol, 221mg sodium, 25g carbohydrate (5g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1/2 fat.

  • 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
  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.
  2. Roast 35-40 minutes or until a thermometer inserted in chicken reads 170° and vegetables are tender. Yield: 8 servings.
Originally published as Roasted Chicken Thighs with Peppers & Potatoes in Light Recipes 2015, p25

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mumsay User ID: 7742579 265255
Reviewed Apr. 28, 2017

"Delicious meal! I followed the recipe and added carrots. Will be making this again. To SherriWhite I think you could do this with chicken breasts although you may need to adjust the cooking time."

MY REVIEW
SherriWhite User ID: 7330136 265033
Reviewed Apr. 23, 2017

"I was curious if I could use chicken breast instead of the thighs.

Any help would be appreciated."

MY REVIEW
Jamie User ID: 706432 260314
Reviewed Jan. 26, 2017

"This was delicious and so easy to do. I used the vegetables I had on hand (potatoes, onion, yellow pepper, mushrooms, carrots, hot pepper & brussel sprouts). A great winter meal."

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