Ingredients
2 pounds red potatoes (about 6 medium)2 large sweet red peppers2 large green peppers2 medium onions2 tablespoons olive oil, divided4 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme, divided 3 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed, divided8 boneless skinless chicken thighs (about 2 pounds)1/2 teaspoon salt1/4 teaspoon pepper
Preparation
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 1 tablespoon 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.
