% Daily Value * | |
Total Fat 4g | 6% |
Saturated Fat 2g | 9% |
Cholesterol 68mg | 23% |
Sodium 435mg | 19% |
Total Carbohydrate 62g | 22% |
Dietary Fiber 9g | 31% |
Total Sugars 5g | |
Protein 31g | |
Vitamin C 113mg | 564% |
Calcium 65mg | 5% |
Iron 4mg | 20% |
Potassium 1689mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Prep: 20 min. Bake: 35 min.
8 servings
My family loves this dish! There's nothing better than oven baked boneless chicken thighs for dinner. It looks and tastes like you fussed, but it is really simple to make. These roasted chicken thighs use healthy olive oil and fresh herbs from my garden. —Pattie Prescott, Manchester, New Hampshire
Roasted Chicken Thighs with Peppers & Potatoes Recipe photo by Taste of Home
Ingredients
- 2 pounds red potatoes (about 6 medium)
- 2 large sweet red peppers
- 2 large green peppers
- 2 medium onions
- 2 tablespoons olive oil, divided
- 4 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme, divided
- 3 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed, divided
- 8 boneless skinless chicken thighs (about 2 pounds)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Preheat oven to 450°. Cut potatoes, peppers and onions into 1-in. pieces. Place vegetables in a roasting pan. Drizzle with 1 tablespoon oil; sprinkle with 2 teaspoons each thyme and rosemary and toss to coat. Place chicken over vegetables. Brush chicken with remaining oil; sprinkle with remaining thyme and rosemary. Sprinkle vegetables and chicken with salt and pepper.
- Roast until a thermometer inserted in chicken reads 170° and vegetables are tender, 35-40 minutes.
Test Kitchen Tips
Nutrition Facts
1 chicken thigh with 1 cup vegetables: 308 calories, 12g fat (3g saturated fat), 76mg cholesterol, 221mg sodium, 25g carbohydrate (5g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1/2 fat.
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This Chicken and Potato Bake is a no-fuss, foolproof and totally delicious one pan meal. Succulent, pan seared chicken thighs are nestled with a host of vibrant veggies and covered in a super tasty marinade – a full bodied and utterly yummy weeknight delight! Chicken and Potato Bake is packed with simple ingredients and loaded with flavor! Golden brown and tender chicken thighs are married up with bell peppers, jalapenos, carrots, onions and potatoes – hearty, simple and delicious! If you’re after
other delicious chicken recipes, why not also try my Creamy Sundried Tomato Chicken Thighs or my BBQ Teriyaki Chicken Skewers! By all means, this is a very versatile one pot meal! If you want to use quick roating veggies like asparagus or zucchini add them in the last 20 minutes of baking time. Frozen peas are also good, add them the final 5 minutes of baking.Why you’ll love this Chicken and Potato Bake
Ingredients you’ll need
How to make this Chicken and Potato Bake
Recipe notes and tips
FAQ’s
Can I use other vegetables?
What can I serve with this Chicken and Potato Bake?
This is a really wholesome and hearty meal, it’s well balanced and super filling on its own, however you can of course serve this with a variety of sides. Here’s some ideas:
- Wilted Spinach
- Steamed Broccoli
- Roasted Garlic Mushrooms
- Cheesy Garlic Bread
- Easy Mashed Sweet Potatoes
What should I cook this recipe in?
The best and easiest option is a large, oven safe skillet. You can get everything in there and there’s minimal washing up!
If you don’t have an oven safe skillet, you could use a dutch oven or pan sear your chicken on the stovetop with a regular pan then transfer your ingredients to an oven safe baking dish.
Other delicious chicken recipes
- Chicken Fajita Bake
- Best Chicken Parmesan Recipe
- Mexican Chicken Tacos
- Bruschetta Stuffed Chicken Recipe
I hope you enjoy all the recipes I share with you, including this delicious Pumpkin Pancake Bites recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
If you try this recipe and like it, please use my hashtag to share it with me onINSTAGRAM for a chance to be featured in my story! Also, follow me at Cookin’ With Mima onFACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
This Chicken and Potato Bake is a no-fuss, foolproof and totally delicious one pan meal – a full bodied and utterly yummy weeknight delight!
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Dishes
Cuisine American
Servings 6 servings
- ▢ 6 large chicken thighs
- ▢ 1 lb. dynamic duo creamer potatoes the little potato company brand
- ▢ 2 large carrots peel and cut into strips
- ▢ 6 mini bell peppers multi-colored
- ▢ 2 pieces jalapeño peppers sliced
- ▢ 1 tbsp. olive oil
- ▢ 1 cup chicken broth
- ▢ 1 large onion sliced
Marinade
- ▢ 3 large lime or 2 lemons juiced (about 3/4 cup)
- ▢ 2 tbsps. olive oil
- ▢ 1 tbsp. cilantro dry
- ▢ 1/2 tsp. oregano dried
- ▢ 1 tsp. onion powder
- ▢ 2 tsps. black pepper freshly cracked
- ▢ 1 tsp. salt
- ▢ 1 tsp. paprika
Pre-heat the oven to 400 degrees.
Slice the peeled carrots, jalapenos and onion. Set aside
Trim the chicken thighs from any excess fat then marinate it with the marinade ingredients. If you have time, you can marinate for 30 minutes to an hour but not required.
Heat an oven safe skillet and add 1 tbsp. of olive oil. Pan sear the chicken thighs until golden brown on each side. Takes about 5 minutes on each side. Set aside in the bowl where you marinated them or a new bowl.
In the same skillet, line up the onions on the bottom and then add in the chicken thighs right on top. Add in the peppers, jalapenos, carrots, potatoes, chicken broth and remainder of the extra marinade that was left in the bowl.
Spray the top of the dish with some olive oil and bake in the pre-heated oven for 45 minutes or until the chicken reaches internal temperature of 165 degrees.
Remove and cover with foil to rest for 5 minutes before serving. You can garnish with lemon or lime wedges and some fresh herbs.
- Use a preheated oven.
- Make sure you use an oven safe skillet.
- The chicken is done when it reads at least 165 F on an internal meat thermometer.
- Trim any excess fat off the chicken thighs before marinating.
- You can marinate the chicken thighs for 30 mins to an hour or you can just give them a quick dip!
- If you want your jalapenos to have less heat, remove the seeds and ribs.
- If you want some more spice in this dish, add some chili flakes or a sprinkle of cayenne.
- You can add a can of crushed tomatoes, to make the dish more saucey if you like!
- Feel free to mix up the veggies – great for using up what you have in the fridge!
- Garnish with lemon or lime wedges and some herbs.
Calories: 415kcal | Carbohydrates: 25g | Protein: 22g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 584mg | Potassium: 856mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4721IU | Vitamin C: 44mg | Calcium: 66mg | Iron: 2mg
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