Italian Chicken and Peppers

• 6 chicken thighs (about 1 3/4 pounds)
• 6 chicken drumsticks (about 1 3/4 pounds)
• 1 12 lbs small red potatoes, quartered
• 3 yellow bell peppers, cored and quartered
• 2 red bell peppers, cored and quartered
• 2 tablespoons olive oil
• 2 tablespoons italian seasoning
• 2 teaspoons garlic powder
• 1 teaspoon fresh ground black pepper
• 12 teaspoon salt

1. Heat oven to 450 degrees; line 2 rimmed baking sheets with nonstick foil.
2. Divide chicken, potatoes and peppers between prepared pans.
3. Drizzle each with 1 T olive oil; sprinkle with Italian seasoning, garlic powder, pepper and salt.
4. Toss well to coat evenly; spread in one layer.
5. Roast pans side by side (turning chicken and vegetables once) 30-35 minutes until a meat thermometer inserted in thickest part of thighs, not touching bone, registers 175 degrees F and potatoes are tender and browned.
6. Reserve and wrap 2 each thighs and drumsticks and 4 yellow pepper quarters.
7. Refrigerate up to 2 days.
8. Serve remaining chicken and vegetables.

chicken, chicken, red potatoes, yellow bell peppers, red bell peppers, olive oil, italian seasoning, garlic, fresh ground black pepper, salt

Taken from www.food.com/recipe/italian-chicken-and-peppers-295954 (may not work)