Ingredients
– Chicken thighs (bone-in, skin-on recommended)
– 1 tsp each: ground cumin, dried oregano, black pepper, paprika, rosemary
– 4 tbsp Carapelli Original EVOO (for marinade)
– Salt to taste
– 1 lb baby potatoes, halved
– 1 medium red onion, quartered
– 1 red bell pepper, chopped into medium pieces
– Additional olive oil and salt for roasting
Directions
1 Mix the spices with 4 tablespoons of olive oil to create a marinade.
2 Coat the chicken thighs with the marinade and add salt to taste. Let marinate for at least 30 minutes.
3 Preheat the oven to 400°F (200°C).
4 Prepare the vegetables: halve the potatoes, quarter the onion, and chop the bell pepper.
5 Arrange the vegetables on a baking tray. Drizzle with olive oil and season with salt.
6 Add the marinated chicken thighs to the tray.
7 Roast for about 50 minutes, or until the chicken is golden and crispy and the vegetables are tender.
2 Coat the chicken thighs with the marinade and add salt to taste. Let marinate for at least 30 minutes.
3 Preheat the oven to 400°F (200°C).
4 Prepare the vegetables: halve the potatoes, quarter the onion, and chop the bell pepper.
5 Arrange the vegetables on a baking tray. Drizzle with olive oil and season with salt.
6 Add the marinated chicken thighs to the tray.
7 Roast for about 50 minutes, or until the chicken is golden and crispy and the vegetables are tender.
