Fast roast-chicken dinner

Prep 15 min
Plus Roasting Time: 40 minutes
Makes 2 servings

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skin-on skinless bone-in chicken thighs
generous pinch
dried basil
generous pinch
dried oregano
yellow or red bell peppers


  • Preheat oven to 400F (200C). Trim any excess fat from chicken thighs. Place on a rimmed baking sheet. Peel potato, then cut in half lengthwise. Cut in half again. Place on baking sheet around chicken. Drizzle both with a little olive oil. Generously sprinkle with seasonings and pinches of salt. Toss evenly to coat. Roast in centre of oven 20 min.
  • Meanwhile, quarter peppers or, if using zucchini, slice in half lengthwise. After 20 min, remove chicken from oven. Add vegetables to pan, then sprinkle with salt and pepper. Turn both vegetables and chicken to coat with pan juices. Continue roasting until chicken is cooked through and vegetables are fork-tender, 20 to 25 more min. Drizzle chicken with tzatziki just before serving.

You’ll love our new take on this family favourite. Juicy chicken thighs, peppers and healthy sweet potatoes, all boldly flavoured with Italian seasoning, roast beautifully in less than an hour.


Calories 357, Protein 36 g, Carbohydrates 28 g, Fat 11 g, Fibre 4 g, Sodium 181 mg.
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