MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roasted Chicken Thighs With Peppers & Potatoes
 Categories: Poultry, Vegetables, Herbs, Potatoes
      Yield: 8 Servings

      2 lb Red potatoes
      2 lg Red bell peppers
      2 lg Green bell peppers
      2 md Onions
      2 tb Olive oil; divided
      4 ts Fresh thyme; minced,
           - divided -OR-
  1 1/2 ts Dried thyme; divided
      3 ts Fresh rosemary; minced,
           - divided -OR-
      1 ts Dried rosemary; crushed,
           - divided
      2 lb Chicken; boned, skinned
    1/2 ts Salt
    1/4 ts Pepper

  Set oven @ 450°F/232°C.

  Cut potatoes, peppers and onions into 1" pieces. Place vegetables
  in a roasting pan. Drizzle with 1 tb oil and sprinkle with 2 ts
  each thyme and rosemary; toss to coat. Place chicken over
  vegetables. Brush chicken with remaining 1 tb oil; sprinkle with
  remaining thyme and rosemary. Sprinkle vegetables and chicken with
  salt and pepper.

  Roast until a thermometer inserted in chicken reads 170°F and
  vegetables are tender, 35 to 40 minutes.

  Recipe by Pattie Prescott, Manchester, New Hampshire

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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