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ROASTED CHICKEN THIGHS WITH PEPPERS & POTATOES

Roasted Chicken Thighs with Peppers & Potatoes image

My family loves this dish! There's nothing better than oven baked boneless chicken thighs for dinner. It looks and tastes like you fussed, but it is really simple to make. These roasted chicken thighs use healthy olive oil and fresh herbs from my garden. -Pattie Prescott, Manchester, New Hampshire

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 pounds red potatoes (about 6 medium)
2 large sweet red peppers
2 large green peppers
2 medium onions
2 tablespoons olive oil, divided
4 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme, divided
3 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed, divided
8 boneless skinless chicken thighs (about 2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 450°. Cut potatoes, peppers and onions into 1-in. pieces. Place vegetables in a roasting pan. Drizzle with 1 tablespoon oil; sprinkle with 2 teaspoons each thyme and rosemary and toss to coat. Place chicken over vegetables. Brush chicken with remaining oil; sprinkle with remaining thyme and rosemary. Sprinkle vegetables and chicken with salt and pepper., Roast until a thermometer inserted in chicken reads 170° and vegetables are tender, 35-40 minutes.

Nutrition Facts : Calories 308 calories, Fat 12g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 221mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

CHICKEN WITH FENNEL AND RED PEPPERS

Chicken With Fennel and Red Peppers image

Found this in a stack of clippings and can't quite figure out where it came from - New York Times perhaps. The combination of ingredients looks just wonderful to me and I'm keeping it safe here before I lose it.

Provided by justcallmetoni

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3/4 lb boneless skinless chicken breast
1 tablespoon extra virgin olive oil
1 medium onion, cut in 1/2-inch thick crescents
1 red bell pepper, cut in 1/2-inch thick strips
1/2 large fennel bulb, cut in 1/2-inch thick strips
1 large garlic clove, finely chopped
1 teaspoon ground cumin
1 (15 ounce) can white beans, rinsed and drained
1/4 cup chopped flat leaf parsley
1/2 cup reduced-sodium fat-free chicken broth, divided
1 tablespoon white wine vinegar
2 -3 teaspoons cornstarch
salt & freshly ground black pepper (to taste0)

Steps:

Cut chicken into 1/2-inch wide by 2-inch long strips.
Heat oil in a medium, non-stick skillet over medium-high heat. Cook chicken until white on the outside. Transfer to a plate.
Add onion, red pepper and fennel to the pan. Stir to coat with oil and juices from the chicken. Sauté 2 minutes. Mix in garlic. Cook until onions and fennel are golden, about 5 minutes, stirring occasionally.
Return chicken to the pan. Stir in cumin, beans, parsley, 1/4 cup broth, vinegar and salt. Simmer until chicken is white in the center and vegetables are still al dente, 5 to 6 minutes.
With a slotted spoon, transfer food to a bowl and keep warm on the side. Mix cornstarch into the remaining broth until well blended. Stir into the liquid in the pan. Heat to a simmer, stirring constantly, until mixture thickens. Return chicken mixture to the pan. Stir until mixture is coated with the sauce and heated through. Season to taste with salt and pepper.
Serve with rice or roasted potatoes.

Nutrition Facts : Calories 286.9, Fat 5.1, SaturatedFat 0.9, Cholesterol 49.4, Sodium 82.1, Carbohydrate 32.2, Fiber 7.3, Sugar 2.5, Protein 28.6