ROASTED CHICKEN THIGHS AND POTATOES RECIPES

Name: Roasted Chicken Thighs with Peppers & Potatoes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings.
Ingredients: 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

ROASTED CHICKEN THIGHS WITH PEPPERS & POTATOES RECIPE: HOW ...

Roasted Chicken Thighs with Peppers & Potatoes Recipe: How ... image

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

Provided by Taste of Home

Categories Dinner

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 8 servings.

Number Of Ingredients 10

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 308 calories, FatContent 12g fat (3g saturated fat), CholesterolContent 76mg cholesterol, SodiumContent 221mg sodium, CarbohydrateContent 25g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 24g protein. Diabetic Exchanges 3 lean meat

ROASTED CHICKEN THIGHS WITH POTATOES AND ONIONS | SO DELICIOUS

Roasted Chicken Thighs with Potatoes and Onions | So Delicious image

We love chicken thighs because they're juicy and full of flavor, but we wanted them to taste even better. So, we've marinated them for half an hour in a mix of olive oil, lemon juice, Dijon mustard, and paprika powder. Next, we've roasted them in the oven next to a few potatoes and sliced red onion. A delicious meal, you can cook without putting much work into it.

Provided by Vlad Popa

Total Time 2 hours

Yield 4

Number Of Ingredients 12

Ingredients

½ cup lemon juice
1 tablespoon olive oil
1 teaspoon paprika powder
1 teaspoon dijon mustard
salt
pepper
4 chicken thighs
1 pound potato, small-sized
4 small red onions, quartered
thyme
5 ounces of cherry tomato, quartered

Steps:

Pour the lemon juice into a large bowl. Add the olive oil, paprika powder, and Dijon mustard. Season with salt and pepper. Mix well.
Add the chicken thighs in the bowl and cover it with plastic foil. Let it marinate for 30 minutes.
Preheat the oven to 400°F/200°C.
Slice the small potatoes into quarters.
Evenly spread the potatoes and red onions on the bottom of a baking dish. Lay the chicken thighs on top along with the fresh thyme. Slide the tray into the oven for the next 55 minutes.
Reduce the heat to 360°F/180°C. Add the cherry tomatoes to the dish. Slide it into the oven, this time for 20 minutes.

Nutrition Facts : Calories 373 calories , ProteinContent 19 grams , FatContent 20 grams , CarbohydrateContent 30 grams

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