Italian Chicken and Peppers

Ingredients

• 6 chicken thighs (about 1 3/4 pounds)
• 6 chicken drumsticks (about 1 3/4 pounds)
• 1 1/2 lbs small red potatoes, quartered
• 3 yellow bell peppers, cored and quartered
• 2 red bell peppers, cored and quartered
• 2 tablespoons olive oil
• 2 tablespoons italian seasoning
• 2 teaspoons garlic powder
• 1 teaspoon fresh ground black pepper
• 1/2 teaspoon salt

Directions

1. 1

   Heat oven to 450 degrees; line 2 rimmed baking sheets with nonstick foil.

2. 2

   Divide chicken, potatoes and peppers between prepared pans.

3. 3

   Drizzle each with 1 T olive oil; sprinkle with Italian seasoning, garlic powder, pepper and salt.

4. 4

   Toss well to coat evenly; spread in one layer.

5. 5

   Roast pans side by side (turning chicken and vegetables once) 30-35 minutes until a meat thermometer inserted in thickest part of thighs, not touching bone, registers 175 degrees F and potatoes are tender and browned.

6. 6

   Reserve and wrap 2 each thighs and drumsticks and 4 yellow pepper quarters.

7. 7

   Refrigerate up to 2 days.

8. 8

   Serve remaining chicken and vegetables.