Grilled Chicken Veggie Dinner

• 4 bone-in chicken thighs (about 1-1/2 pounds)
• 1-1/2 teaspoons olive oil
• 1/2 teaspoon salt, divided
• 1/2 teaspoon seasoned pepper
• 1/2 each medium green, sweet red and yellow pepper, sliced
• 1 medium onion, halved and sliced
• 1-1/2 teaspoons Italian seasoning
• 1/4 teaspoon garlic powder
• 2 plum tomatoes, cut into wedges

1. Rub both sides of chicken with oil; sprinkle with 1/4 teaspoon salt and pepper. Place skin side down on grill rack. Grill, covered, over medium heat for 5 minutes. Turn; grill 5-6 minutes longer or until golden brown.
2. Place chicken on a double thickness of heavy-duty foil (about 18 in. square). Top with peppers, onion, Italian seasoning, garlic powder and remaining salt. Seal foil tightly.
3. Grill, covered, over indirect medium heat for 20-30 minutes. Open foil carefully; add tomatoes. Reseal foil; grill 4-5 minutes longer or until a thermometer reads 180u0b0.

chicken, olive oil, salt, pepper, medium green, onion, italian seasoning, garlic, tomatoes

Taken from www.tasteofhome.com/recipes/grilled-chicken-veggie-dinner/ (may not work)