Roasted Chicken Thighs with Peppers and Potatoes

by BudgetBites
Prep: 20m
Cook: 35m
poultry
Roasted Chicken Thighs with Peppers and Potatoes - Image

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Ingredients
Servings:8
2lbred potatoes
2sweet red peppers
2green peppers
2onions
2tbspolive oil
1 1/2tspdried thyme
1tspdried rosemary
2lbboneless skinless chicken thighs
1/2tspsalt
1/4tspblack pepper
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Prep the vegetables

    Preheat your oven to 450°F. Cut the potatoes, red peppers, green peppers, and onions into 1-inch pieces. Spread them in a large roasting pan. Drizzle with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of the thyme and half the rosemary. Toss everything to coat.

  1. 2

    Add the chicken and roast

    Arrange the chicken thighs on top of the vegetables in a single layer. Brush with the remaining tablespoon of olive oil and sprinkle with the remaining thyme and rosemary. Season the chicken and vegetables with salt and pepper. Roast until the chicken reaches an internal temperature of 170°F and the vegetables are tender and starting to char at the edges, 35–40 minutes.

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Roasted Chicken Thighs with Peppers and Potatoes

Created by: BudgetBites

Prep Time: 20m
Cook Time: 35m
Servings: 8

Ingredients

  • 2 lb red potatoes
  • 2 sweet red peppers
  • 2 green peppers
  • 2 onions
  • 2 tbsp olive oil
  • 1 1/2 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 lb boneless skinless chicken thighs
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Prep the vegetablesPreheat your oven to 450°F. Cut the potatoes, red peppers, green peppers, and onions into 1-inch pieces. Spread them in a large roasting pan. Drizzle with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of the thyme and half the rosemary. Toss everything to coat.
  2. Add the chicken and roastArrange the chicken thighs on top of the vegetables in a single layer. Brush with the remaining tablespoon of olive oil and sprinkle with the remaining thyme and rosemary. Season the chicken and vegetables with salt and pepper. Roast until the chicken reaches an internal temperature of 170°F and the vegetables are tender and starting to char at the edges, 35–40 minutes.

Notes & Tips

Chicken thighs are one of the best-value proteins at the grocery store — more forgiving than breast, more flavor per dollar. This whole pan runs around $3–4 per serving depending on what you pay for thighs. Bone-in skin-on thighs work here too if that's what's on sale; just add about 10 minutes to the roast time and expect even better results. The high oven heat is intentional — it crisps the chicken and gives the potatoes and peppers a little char. Don't be tempted to lower it.