Italian Chicken and Peppers

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Total Time
20 mins
30 mins

This is a family favorite recipe that I got from Eating Light. This recipe makes enough chicken to reserve some (2 thighs and 2 drumsticks) for another use.

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  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.