Roasted Chicken Thighs and Peppers

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Roasted Chicken Thighs and Peppers

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How to Make Roasted Chicken Thighs and Peppers

Roasted Chicken Thighs and Peppers

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 4 people


  • 2 ½ lbs chicken thighs, approximately 8
  • 6 cloves garlic, halved
  • 6 new potatoes, quartered
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 large yellow onion
  • Tbsp olive oil
  • ½ tsp dried thyme
  • ½ tsp salt
  • ½ tsp pepper


  • Preheat oven to 425°
  • Wash, seed, and cut bell peppers into strips
  • Peel onion and quarter, cut into wedges
  • In large bowl that has been lightly coated with oil, toss all ingredients until chicken is coated.
  • Spread onto a baking sheet in a single layer
  • Roast approximately 30 minutes, until vegetables are tender
  • Turn chicken and vegetables
  • Cook until chicken is no longer pink in the center and temps at 165°, approximately 15 - 20 minutes
  • Serve
Keyword chicken, Chicken Thighs, Roasted Chicken
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