Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 lb baby potatoes, halved
- 2 bell peppers, sliced (any color)
- 1 medium zucchini, sliced
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt & pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss chicken thighs with olive oil, garlic powder, oregano, salt, and pepper until evenly coated.
- Prepare the vegetables: halve the baby potatoes, slice the bell peppers into strips, and cut the zucchini into rounds.
- Spread the seasoned chicken in the center of a baking sheet and arrange the chopped veggies around it without overcrowding.
- Roast in the preheated oven for 30-35 minutes until the chicken reaches an internal temperature of 165°F (75°C) and veggies start to caramelize.
- Let rest for five minutes before serving.
Notes
- For added flavor, consider using fresh herbs like rosemary or thyme.
- Feel free to substitute seasonal vegetables such as carrots or broccoli based on availability.
- Ensure even cooking by cutting all vegetables to similar sizes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 400g)
- Calories: 520
- Sugar: 3g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 120mg