Roasted Chicken Thighs with Peppers & Potatoes
Total TimePrep: 20 min. Bake: 35 min.
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.
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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.