Italian Chicken and Peppers

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.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 6  chicken thighs (about 1 3/4 pounds)
• 6  chicken drumsticks (about 1 3/4 pounds)
• 1 1⁄2 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
• 1⁄2 teaspoon salt

Directions

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.