Roasted Chicken Thighs and Potatoes
With just a handful of humble ingredients and minimal prep work, my Roasted Chicken Thighs and Potatoes recipe will impress even the pickiest eaters.
Servings 6 servings
Ingredients
- 6 bone in chicken thighs trimmed of any excess fat
- 1 small red bell pepper sliced
- 1 green bell pepper sliced
- 1 large russet potato cut into wedges
- 1 large white onion sliced
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 1 tbsp all purpose seasoning like Maggie or adobo
- 1 tsp parsley or Italian seasoning
- 1 tbsp garlic minced
- Kosher salt and black pepper to taste
- 1 tbsp olive olive oil
Instructions
- In a baking dish, add peppers, onions, potatoes and garlic, mix well to combine
- Mix seasoning blend and coat chicken well
- Top the vegetables with seasoned chicken and add a drizzle of olive oil
- Bake on the top rack at 375 for an hour and 15 minutes or until skin of chicken is crisp and juices run clear
- Broil on high for one minute if desired to get an extra crispy skin
- Remove from oven and baste with chicken drippings and enjoy
Notes
This is a full meal, all you need to add is your favorite vegetable like steamed broccoli or a zucchini and carrot blend