Oven-Baked Chicken with Potatoes & Peppers

Instructions

step 1 Preheat the oven to 400°F (200°C) and lightly grease a large baking dish or sheet pan.
/n step 2 Wash the baby potatoes and pat them dry. If they are large, cut them in half.
/n step 3 In a large bowl combine olive oil, lemon juice, minced garlic, paprika, oregano, thyme, red pepper flakes, salt, and black pepper.
/n step 4 Add the chicken thighs, potatoes, chopped bell peppers, and red onion to the bowl and toss until everything is well coated with the seasoning mixture.
/n step 5 Arrange the chicken pieces skin side up in the baking dish and spread the potatoes and vegetables evenly around them.
/n step 6 Pour any remaining marinade from the bowl over the chicken and vegetables.
/n step 7 Bake in the preheated oven for 40–45 minutes until the chicken is golden brown and cooked through and the potatoes are tender.
/n step 8 Halfway through cooking, gently stir the vegetables and potatoes to ensure even roasting.
/n step 9 Once finished, remove from the oven and sprinkle chopped fresh parsley over the top.
/n step 10 Serve hot directly from the baking dish for a rustic family-style meal.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for about 15 minutes or until warmed through. You can also reheat portions in the microwave, though reheating in the oven helps keep the chicken skin slightly crisp.