Italian Chicken and Peppers |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a family favorite recipe that I got from Eating Light. This recipe makes enough chicken to reserve some (2 thighs and 2 drumsticks) for another use. Ingredients:
6 chicken thighs (about 1 3/4 pounds) |
6 chicken drumsticks (about 1 3/4 pounds) |
1 1/2 lbs small red potatoes, quartered |
3 yellow bell peppers, cored and quartered |
2 red bell peppers, cored and quartered |
2 tablespoons olive oil |
2 tablespoons italian seasoning |
2 teaspoons garlic powder |
1 teaspoon fresh ground black pepper |
1/2 teaspoon salt |
Directions:
1. Heat oven to 450 degrees; line 2 rimmed baking sheets with nonstick foil.
2. Divide chicken, potatoes and peppers between prepared pans.
3. Drizzle each with 1 T olive oil; sprinkle with Italian seasoning, garlic powder, pepper and salt.
4. Toss well to coat evenly; spread in one layer.
5. Roast pans side by side (turning chicken and vegetables once) 30-35 minutes until a meat thermometer inserted in thickest part of thighs, not touching bone, registers 175 degrees F and potatoes are tender and browned.
6. Reserve and wrap 2 each thighs and drumsticks and 4 yellow pepper quarters.
7. Refrigerate up to 2 days.
8. Serve remaining chicken and vegetables.
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