Epic Oven-Baked Chicken & Potatoes Tray with Peppers

Step 1: Preheat the Oven

• Preheat your oven to 425°F (220°C).
• Line a large sheet pan with parchment paper or lightly grease it.

Step 2: Season the Ingredients

1. In a large bowl, toss the chicken thighs with half the olive oil, garlic, paprika, oregano, salt, and pepper. Set aside.
2. In another bowl, toss the potatoes, bell peppers, and red onion with the remaining olive oil and a pinch of salt and pepper.

Step 3: Assemble the Tray

• Spread the potatoes and vegetables evenly on the tray.
• Nestle the chicken thighs on top, skin side up.
• Make sure everything is in a single layer for even roasting.

Step 4: Roast to Perfection

• Roast for 40–45 minutes, or until the chicken is golden and cooked through (internal temp should reach 165°F / 74°C), and the potatoes are tender.
• If desired, broil for the last 2–3 minutes for extra crispy skin and caramelized edges.

Step 5: Garnish and Serve

• Sprinkle with chopped fresh parsley.
• Serve hot with lemon wedges on the side for a bright finish.

Tips:

• Use chicken breasts if preferred, but reduce cook time to avoid drying out.
• Add zucchini or cherry tomatoes in the last 15 minutes for extra veggies.
• Leftovers reheat beautifully and make a great lunch the next day.