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One-Pan Chicken And Peppers

One-pan chicken and peppers is all roasted in a single pan in the chicken's juices until the meat is tender and the skin is perfectly crispy.
Course Dinner
Cuisine American
Keyword chicken dinner ideas, one-pan meal
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4
Author Barbara Bianchi

Ingredients

  • 2 pounds bone-in chicken thighs
  • 4 russet potatoes peeled and cut
  • 1 large onion cut into chunks
  • 3 bell peppers sliced (I used red, green, and yellow for a colorful dish)
  • 5 garlic cloves chopped
  • 1/4 cup extra-virgin olive oil + 1 Tablespoon to drizzle over chicken
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • parsley to taste
  • salt and pepper to taste

Instructions

  • 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.