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Title: Roasted Chicken Thighs w/Peppers & Potatoes
Categories: Poultry, Vegetables, Herbs, Potatoes
Yield: 8 servings

2 lb Red potatoes
2 lg Red bell peppers
2 lg Green bell peppers
2 md Onions
2 tb Olive oil; divided
4 ts Minced fresh thyme; divided
+=OR=+
1 1/2 ts Dried thyme; divided
3 ts Minced fresh rosemary;
- divided
+=OR=+
1 ts Dried rosemary; crushed,
- divided
2 lb Boned, skinned chicken
1/2 ts Salt
1/4 ts Pepper

Set oven @ 450ºF/232ºC.

Cut potatoes, peppers and onions into 1-in. pieces.
Place vegetables in a roasting pan. Drizzle with 1
tablespoon oil and sprinkle with 2 teaspoons each thyme
and rosemar; toss to coat. Place chicken over
vegetables. Brush chicken with remaining 1 tablespoon
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.

Pattie Prescott, Manchester, New Hampshire

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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