3bell pepperssliced (I used red, green, and yellow for a colorful dish)
1/4cupextra-virgin olive oil + 1 Tablespoon to drizzle over chicken
salt and pepperto taste
Preheat oven to 425° F.
In a large bowl, stir together the 1/4 cup olive oil, 1/2 teaspoon salt, and garlic powder. Toss the potatoes, onions, and peppers with the oil mixture and transfer to a roasting pan. Sprinkle with parsley.
Tuck the chicken thighs into the pan with the vegetables. Scatter chopped garlic among the chicken. Drizzle about 1 tablespoon of olive oil over the chicken and season it with salt and pepper.
Place pan in the oven for 40 - 50 minutes. Halfway through the cooking time, rotate the pan. When the chicken juices run clear when pierced, your one pan meal is ready to enjoy.