Sunday Supper: Roasted Chicken Thighs with Peppers and Onions

October 28, 2012

Roasted chicken thighs from LeMoine Family Kitchen with peppers and onions is an easy Sunday supper.  The chicken and vegetables and tossed with olive oil, garlic, and herbs before being baked in the oven for 45 minutes.  You can serve this dish on its own or with a simple green salad. This is a one pot meal that everyone will love and requires little effort on your part.

Chicken Thighs with Peppers and Onions

Ingredients:

2 - 2 1/2 lbs chicken thighs, skin removed
1 onion, diced
1 green pepper, sliced 
1 red pepper sliced
2 russet potatoes, diced
olive oil (I used Carter and Cavero Tuscan Herb)
garlic and herb seasoning (I use Garlic Garlic from Tastefully Simple)
salt and pepper 

Preparation:

Preheat the oven at 375 degrees.

This is super easy! Once you've removed the skin from the chicken place it on a lined baking sheet and drizzle with olive oil, garlic and herb seasoning, salt and pepper.

Toss the potatoes, peppers and onions. Again drizzle with olive oil, garlic and herb seasoning, salt and pepper.

Cook for approximate 45 minutes, until the chicken is golden and cooked through, juices running clear. I served mine with a very simple salad.

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