Roasted Chicken Thighs and Peppers

Ingredients

• 2 1/2 lbs chicken thighs, approximately 8
• 6 cloves garlic, halved
• 6 new potatoes, quartered
• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• 1 large yellow onion
• Tbsp olive oil
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

1. 1

   Preheat oven to 425°

2. 2

   Wash, seed, and cut bell peppers into strips

3. 3

   Peel onion and quarter, cut into wedges

4. 4

   In large bowl that has been lightly coated with oil, toss all ingredients until chicken is coated.

5. 5

   Spread onto a baking sheet in a single layer

6. 6

   Roast approximately 30 minutes, until vegetables are tender

7. 7

   Turn chicken and vegetables

8. 8

   Cook until chicken is no longer pink in the center and temps at 165°, approximately 15 - 20 minutes

9. 9

   Serve