Roasted Chicken Thighs with Peppers & Potatoes
My family loves this dish! There's nothing better than oven baked boneless chicken thighs for dinner. It looks and tastes like you fussed, but it is really simple to make. These roasted chicken thighs use healthy olive oil and fresh herbs from my garden. —Pattie Prescott, Manchester, New Hampshire
Reviews
I made this recipe laat night. I would recommend precooking red potatoes to soften them up. I had to cook this dish 55 minutes to ensure the potatoes and vegetables were soft. Also to ensure the chicken was up to correct temperature of 165. I think cook time on directions should be changed from 35 to 40 minutes to 50 to 54 minutes. I also added in the same amount of thyme and rosemary and I thought it was overpowering and a little to much. I do like the meal but I would add less rosemary and thyme in for next time.
I wasn't sure how I would like this recipe, as I don't normally eat chicken thighs. BUT, this dinner was delicious! I used carrots in place of peppers and it was still a wonderful meal.
good recipe. nice and crispy chicken. easy to make, just pop in oven and wait an hour..... boom you have dinner.
I wasn't crazy about this recipe. Not a keeper for me.
No comment left
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.
I was curious if I could use chicken breast instead of the thighs.Any help would be appreciated.
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.