Roasted Chicken Thighs with Potatoes, Peppers and Onions


2 - 2 1/2 lbs chicken thighs, skin removed
1 onion, diced
1 green pepper, sliced
1 red pepper sliced
2 russet potatoes, diced
olive oil (I used Carter and Cavero Tuscan Herb)
garlic and herb seasoning (I use Garlic Garlic from Tastefully Simple)
salt and pepper


Oven at 375 degrees.
This is super easy! Once you've removed the skin from the chicken place it on a lined baking sheet and drizzle with olive oil, garlic and herb seasoning, salt and pepper.
Toss the potatoes, peppers and onions. Again drizzle with olive oil, garlic and herb seasoning, salt and pepper.
Cook for approx 45 minutes, until the chicken is golden and cooked through, juices running clear. I served mine with a very simple salad.


Budget friendly and flavorful dish right here! Oh and a bonus, you are only using one pan to create a whole meal! There are a couple things you can generally count on is that chicken thighs are not going to break the bank at the grocery store, they stay juicy and are full of flavor! I got approx 2.5 lbs of chicken for under $4!! Toss in the wonderful combination of sweet bell peppers and onions plus the wonderful potato and yum!

There is something about the aroma of pepper and onions cooking isn't there? I don't know what it is about the smell but I think they should bottle it! The whole house smells amazing and reminds me of Italian festivals!

In this recipe I bought skin on chicken thighs and removed the skin myself. Why did I buy skin on and remove it? Well its cheaper and its takes just a couple minutes. I generally leave the skin on for flavor but I figured lets remove a little fat from the recipe.


Wednesday, October 24, 2012 - 8:40am


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