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     Title: Roasted Chicken Thighs With Peppers & Potatoes
Categories: Poultry, Vegetables, Herbs, Potatoes
     Yield: 8 Servings

     2 lb Red potatoes
     2 lg Red bell peppers
     2 lg Green bell peppers
     2 md Onions
     2 tb Olive oil; divided
     4 ts Fresh thyme; minced,
          - divided -OR-
 1 1/2 ts Dried thyme; divided
     3 ts Fresh rosemary; minced,
          - divided -OR-
     1 ts Dried rosemary; crushed,
          - divided
     2 lb Chicken; boned, skinned
   1/2 ts Salt
   1/4 ts Pepper

 Set oven @ 450 F/232 C.

 Cut potatoes, peppers and onions into 1" pieces. Place vegetables
 in a roasting pan. Drizzle with 1 tb oil and sprinkle with 2 ts
 each thyme and rosemary; toss to coat. Place chicken over
 vegetables. Brush chicken with remaining 1 tb oil; sprinkle with
 remaining thyme and rosemary. Sprinkle vegetables and chicken with
 salt and pepper.

 Roast until a thermometer inserted in chicken reads 170 F and
 vegetables are tender, 35 to 40 minutes.

 Recipe by Pattie Prescott, Manchester, New Hampshire

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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