Oven-Baked Chicken with Potatoes & Peppers
Ingredients6 bone-in, skin-on chicken thighs or drumsticks1½ pounds baby potatoes1 red bell pepper, chopped1 green bell pepper, chopped1 orange or yellow bell pepper, chopped1 red onion, cut into chunks4 garlic cloves, minced3 tablespoons olive oil2 tablespoons melted butter1 tablespoon lemon juice1 teaspoon paprika1 teaspoon Italian seasoning1 teaspoon garlic powder1/2 teaspoon onion powder1 teaspoon salt1/2 teaspoon black pepper1/4 teaspoon red pepper flakes (optional)1/2 cup chicken broth2 tablespoons chopped fresh parsleyInstructionsPreheat your oven to 400°F (200°C). Lightly coat a 9x13-inch baking dish or a large roasting pan with cooking spray or a thin layer of oil.Pat the chicken pieces dry with paper towels to help the skin become crisp and golden while roasting.In a small bowl, combine the olive oil, melted butter, lemon juice, minced garlic, paprika, Italian seasoning, garlic powder, onion powder, salt, black pepper, and red pepper flakes, if using.Arrange the chicken, baby potatoes, chopped bell peppers, and red onion evenly in the prepared baking dish.Drizzle the seasoning mixture over the chicken and vegetables, then gently toss until everything is evenly coated.Position the chicken with the skin facing upward, nestling the potatoes and peppers around each piece.Pour the chicken broth into the bottom of the pan to help keep the meat tender and create flavorful pan juices.Bake uncovered for 45 to 55 minutes, or until the chicken reaches a safe internal temperature and the potatoes are tender when pierced with a fork.For crispier skin, switch the oven to broil during the last 2 to 3 minutes, keeping a close eye on the chicken to prevent burning.Sprinkle with freshly chopped parsley and serve warm with crusty bread, steamed rice, or a fresh green salad. Store any leftovers in an airtight container in the refrigerator for up to 3 days.Prep Time: 15 minutesCook Time: 55 minutesTotal Time: 1 hour 10 minutesServings: 6Calories: Approximately 480 per serving