Roasted Chicken Thighs with Potatoes and Peppers

Bone-in chicken thighs roast with potatoes and bell peppers, then finish with a garlic-caper vinaigrette for a hearty one-pan dinner.

Prep: 20 min · Cook: 45 min · Yield: 4 · Method: Oven

Ingredients

• 4 pieces chicken thighs, bone-in, skin-on
• 1.5 lbs yukon gold potatoes
• 2 large bell peppers
• 3 tbsp olive oil
• 4 cloves garlic
• 1 tsp dried oregano
• 2 tbsp capers
• 0.5 large lemon
• 0.25 cup parsley
• 1.5 tsp salt
• 0.5 tsp black pepper

Cooking instructions

1. Preheat your oven to 425°F/220°C. — 425°F
2. Scrub the potatoes and cut into 1-inch chunks. De-seed the bell peppers and cut into 1-inch squares. Mince the garlic.
3. In a large bowl, toss the potatoes, bell peppers, half the minced garlic, 2 tbsp of the olive oil, half the oregano, 1 tsp of salt, and 1/4 tsp of black pepper. Spread the mixture in a single layer on a large sheet pan.
4. Pat the chicken thighs dry with paper towels. Rub the skin with the remaining 1 tbsp olive oil, the rest of the garlic, the remaining oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Nestle the chicken thighs skin-side up among the vegetables.
5. Roast on the middle oven rack until the chicken skin is golden and crisp and the internal temperature of the thickest part of the meat reaches 165°F. (about 45 min) — 425°F
6. While the chicken rests, whisk together the capers, juice from the lemon half, and chopped parsley in a small bowl to make the vinaigrette.
7. Drizzle the vinaigrette over the roasted chicken and vegetables before serving.