Menu

Roasted Chicken Thighs with Peppers & Potatoes

7 reviews
Total Time
Prep: 20 min. Bake: 35 min.

By Taste Of Home Editorial Team

Recipe by Patricia Prescott, Manchester, New Hampshire

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 28, 2023

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

Now Trending


Test Kitchen Tips
  • Boneless skinless chicken thighs work well in the slow cooker. The meat shreds easily, yet stays moist due its slightly higher fat content. They're also cheaper than chicken breast, making it ideal for budget-friendly weeknight dinners.
  • Common olive oil works better for cooking at high heat than virgin or extra-virgin oil. These higher grades have ideal flavor for cold foods, but they smoke at lower temperatures.
  • Chicken lovers know the thigh is the best part. Try these 40 tasty chicken thigh recipes.
    • Test Kitchen Approved

    Roasted Chicken Thighs with Peppers & Potatoes

    7 reviews
    Prep Time 20 min
    Cook Time 35 min
    Yield 8 servings

    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
    Text Ingredients

    Directions

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

    Nutrition 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.

    Loading Popular in the Community
    Loading Reviews