Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken thighs, cut into 1-inch pieces
- 1.5 lbs Yukon gold potatoes, cut into 1-inch pieces
- 1 large Red onion, sliced
- 2 Bell peppers (any color), chopped
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 teaspoon Dried rosemary
- 1/2 teaspoon Paprika
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Step 2: In a large bowl, toss the potatoes, red onion, and bell peppers with olive oil, rosemary, paprika, garlic, salt, and pepper. Spread in a single layer on the prepared baking sheet.
- Step 3: Place the chicken pieces on top of the vegetables, ensuring they are evenly distributed.
- Step 4: Bake for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender. Check internal temperature of the chicken using a meat thermometer to ensure it reaches 165°F (74°C).
- Step 5: Let rest for 5 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, spread the chicken and potatoes on a baking sheet and warm in a 350°F oven until heated through, or microwave in short bursts.
- Serve with a dollop of Greek yogurt or a sprinkle of fresh parsley for added flavor and freshness.
- For extra crispy potatoes, parboil them for 5 minutes before tossing with the other ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American