Ingredients
4 boneless skinless chicken thighs
2 large bell peppers (mixed colors)
1 large yellow onion (sliced)
3 tablespoons extra virgin olive oil
4 cloves garlic (minced)
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons fresh parsley (chopped)
Instructions
Preheat oven to 425°F (220°C)
Prepare a large baking sheet with aluminum foil for easy cleanup
Place chicken thighs in single layer on sheet pan
Drizzle 2 tablespoons olive oil over chicken and season with oregano, paprika, salt, and pepper
Toss bell peppers and onions in remaining 1 tablespoon olive oil, garlic, and ½ teaspoon salt; arrange around chicken
Roast for 25-30 minutes until chicken reaches 165°F (75°C) and vegetables are caramelized
Sprinkle with fresh parsley before serving
Notes
Use red bell peppers for a smokier flavor
Chicken breasts yogurt to 35 minutes cook time
Substitute avocado oil for lighter flavor
Chicken thighs stay juicier than breasts; adjust based on preference
Store leftovers in air-tight container up to 3 days
- Prep Time: 10
- Cook Time: 35
- Category: High Protein Meals
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 portion of pan contents
- Calories: 420
- Sugar: 5g
- Sodium: 1400mg
- Fat: 24g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 120mg