Roasted Chicken Thighs and Peppers
Ingredients
- 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
Instructions
- 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