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3 medium unpeeled potatoes
1 large onion
1 red bell pepper
1 green bell pepper
6 garlic cloves
12 skinless, boneless chicken thighs
3/4 cup sun-dried tomato and oregano, Greek with feta and oregano or classic herb salad dressing
1/2 tsp salt
1/2 tsp freshly ground black pepper
Preheat oven to 425F (220C). Cut potatoes and onion into 1-inch (2.5-cm) wedges. Core and seed peppers, then cut into wide strips. Peel garlic, then slice cloves in half. For easy cleanup, line a large roasting pan with shallow sides or a shallow-sided baking sheet with foil. In a large bowl, toss vegetables and chicken with dressing, salt and pepper. Spread out in a single layer on pan. If vegetables are crowded, use 2 pans.
Roast, uncovered, in centre of 425F (220C) oven for 30 minutes. Stir chicken and vegetables and continue roasting, uncovered, until chicken feels springy when pressed, from 15 to 20 more minutes. Arrange on a platter and serve immediately.
Calories 436, Protein 36.8g, Carbohydrates 37.7g, Fat 15.3g, Fibre 3.9g, Sodium 672mg.
Don't overlook the simplicity of roasting during the week. Nothing could be easier than mixing a few veggies with chicken in one pan, then popping it into the oven. Tossing the mixture first with your favourite bottled dressing adds a wallop of taste.
When we tested this recipe with flavourful calorie-reduced and fat-free dressings, there was not as much browning but results were still pleasing. For extra flavour when using these types of dressings, add 1 teaspoon (5 mL) dried leaf thyme or 1 tablespoon (15 mL) chopped fresh thyme.