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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
  • Total Time
    Prep: 20 min. Bake: 35 min.
  • Makes
    8 servings


  • 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


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

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.
  • 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.

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    • mary
      Oct 8, 2020

      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.

    • Lee
      Sep 17, 2020

      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.

    • carolina
      Sep 11, 2020

      good recipe. nice and crispy chicken. easy to make, just pop in oven and wait an hour..... boom you have dinner.

    • geipa
      Jun 27, 2019

      I wasn't crazy about this recipe. Not a keeper for me.

    • Carla
      Jan 2, 2019

      No comment left

    • mumsay
      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.

    • SherriWhite
      Apr 23, 2017

      I was curious if I could use chicken breast instead of the thighs.Any help would be appreciated.

    • Jamie
      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.