EASY JUICY BAKED CHICKEN THIGHS WITH POTATOES ,BELL PEPPERS,ONION,TOMATO | EASY DINNER, LUNCH

chicken thighs

🥗Healthier: chicken breasts

💰Cheaper: bone-in chicken pieces

Chicken breasts are leaner, while bone-in pieces are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is more budget-friendly.

chicken broth

🥗Healthier: homemade chicken stock

💰Cheaper: vegetable broth

Homemade stock is lower in sodium, while vegetable broth can be a cost-effective alternative.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds depth, while cayenne provides heat at a lower cost.

Preheat the oven to 400°F (200°C).

Prepare a baking dish by lightly greasing it with olive oil or sunflower oil.

Wash and cut the potatoes into wedges and place them in the baking dish.

Slice the bell pepper and onion, then add them to the baking dish with the potatoes.

In a small bowl, mix olive oil or sunflower oil, minced garlic, black pepper, salt, rosemary, and thyme.

Toss the vegetables in the oil mixture until evenly coated.

Pat the chicken thighs dry and season with salt and black pepper.

Arrange the chicken thighs on top of the vegetables in the baking dish.

Add cherry tomatoes to the baking dish.

Cover the dish with aluminum foil and bake for 30 minutes.

Remove the foil and bake for an additional 20-25 minutes until the chicken is golden and cooked through.

Check the internal temperature of the chicken, it should read 165°F (74°C).

Let the dish rest for 5-10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens