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ONE PAN ROASTED CHICKEN + VEGGIE
6 boneless, skinless chicken thighs
1 lb. baby potatoes, slice in half
2 bell peppers, cut into both size chunks
1 red or yellow onion, cut into bite size pieces
1 tbsp. olive oil
2 tsp. smoked paprika
2 tsp. garlic powder
1/2 tsp. kosher salt
sprinkle of black pepper
Pre oven to 425
Line a rimmed baking sheet with aluminum foil and lightly coat with some cooking spray.
Lay chicken out on the pan and the surround it with the potatoes, bell peppers, and onions doing your best not to have them overlap on one and other.
Drizzle the olive oil over the chicken and veggie and then season with smoked paprika, garlic powder, salt and pepper.
Pop in the oven for 30 minutes or until the veggie are tender and the chicken is cooked through.
Serve and enjoy.
Makes 4 servings
Calories: 357; Total Fat: 9.7g; Saturated Fat: 2g; Cholesterol: 127mg; Carbohydrate: 37g; Dietary Fiber: 5g; Sugars: 3.1g; Protein: 35.8g
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