Zesty roast thighs and peppers

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8 min


4 servings

* PLUS Roasting Time: 45 minutes


  • 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.

Nutrition (per serving)

  • Calories
  • 436,
  • Protein
  • 36.8 g,
  • Carbohydrates
  • 37.7 g,
  • Fat
  • 15.3 g,
  • Fibre
  • 3.9 g,
  • Sodium
  • 672 mg.

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.