Roasted Chicken Thighs With Peppers & Potatoes

• 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 450u0b0. 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 oil; sprinkle with remaining thyme and rosemary. Sprinkle vegetables and chicken with salt and pepper.
2. Roast until a thermometer inserted in chicken reads 170u0b0 and vegetables are tender, 35-40 minutes.

red potatoes, sweet red peppers, green peppers, onions, olive oil, thyme, fresh rosemary, chicken, salt, pepper

Taken from www.tasteofhome.com/recipes/roasted-chicken-thighs-with-peppers-potatoes/ (may not work)