Kitchen Chicken

• 2 whole Bone-In, Skin-On Chicken Thighs
• 2 whole Bone-in, Skin-on Chicken Legs
• Salt And Pepper, to taste
• 1 Tablespoon Onion Powder, to taste
• 1 teaspoon Garlic Powder, More To Taste
• 1 Tablespoon Paprika To Taste
• 2 Tablespoons Canola Oil
• 1/2 whole Orange Bell Pepper, Diced
• 2 cloves Garlic, Minced
• 1 can (about 15 Oz) Low-sodium Chicken Broth
• 1 can (about 15 Oz) Italian-style Diced Tomatoes, With Basil, Garlic, And Oregano
• 1 box Parmesan-Herb Linguine Pasta Mix, 4 Ounce Box, Pasta Roni Or Similar

1. Preheat the oven to 400 degrees F.
2. Season the chicken with the salt, pepper, onion powder, garlic powder, and paprika.
3. Sear chicken in the oil in a large oven-safe skillet over medium-high heat.
4. Each side takes 2-4 minutes until it reaches a beautiful golden brown.
5. Remove the chicken to a plate once all sides are brown.
6. In the same skillet, saute the bell pepper for about 3 minutes, until tender.
7. Add garlic and saute until garlic turns golden, about 2-3 minutes more.
8. Be sure to watch the garlic so that it doesnt burn and turn bitter.
9. Deglaze the pan with about one-third of the chicken broth stirring for a couple minutes to scrape up all of the yummy chicken bits on the bottom of the pan.
10. Stir in the tomatoes and return the chicken to the pan.
11. Bring to a boil, and then transfer the pan to the oven.
12. I left mine in, uncovered for about 30 minutes.
13. After about 30 minutes, stir the pasta and seasoning mix packet into the tomatoes.
14. Cover with remaining chicken broth.
15. Return to oven until pasta is cooked through, about 15-20 minutes more.
16. Let cool about five minutes.
17. Enjoy!

in, chicken, salt, onion powder, garlic, paprika, canola oil, orange bell pepper, garlic, chicken broth, tomatoes, parmesanherb linguine pasta mix

Taken from tastykitchen.com/recipes/main-courses/kitchen-chicken/ (may not work)