Peppers and herbs transform chicken and potatoes in an easy-to-make dish.
—PATRICIA PRESCOTT MANCHESTER, NH
PREP: 20 MIN. • BAKE: 35 MIN. • MAKES: 8 SERVINGS
2 pounds red potatoes (about 6 medium)
2 large sweet red peppers
2 large green peppers
2 medium onions
2 tablespoons olive oil, divided
4 teaspoons minced fresh thyme or 1 1/2 teaspoons dried thyme, divided
3 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed, divided
8 boneless skinless chicken thighs (about 2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1. Preheat oven to 450°. Cut potatoes, peppers and onions into 1-in. pieces. Place the vegetables in a roasting pan. Drizzle with 1 tablespoon oil; sprinkle with 2 teaspoons each of thyme and rosemary; toss to coat. Place chicken over vegetables. Brush chicken with remaining oil; sprinkle with remaining thyme and rosemary. Sprinkle the vegetables and chicken thighs with salt and pepper.
2. Roast 35-40 minutes or until a thermometer inserted in chicken reads 170° and vegetables are tender.
Per 1 thigh with 1 cup vegetables: 308 cal., 12g fat (3g sat. fat), 76mg chol., 221mg sod., 25g carb. (5g sugars, 4g fiber), 24g pro.
Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1/2 fat.