Fajita Style Chicken Thighs

• Gluten free
• Paleo

• Meat

  • 6 Chicken thighs with, skin on

• Produce

  • 1 Bell pepper, orange
  • 5 large cloves Garlic
  • 1 Green bell pepper
  • 1 Red bell pepper
  • 1 Red onion, medium
  • 1 Yellow bell pepper
  • 1 Yellow onion, medium

• Baking & Spices

  • 1 tsp Black pepper, freshly-cracked
  • 1 tbsp Chili powder
  • 1 pinch Red pepper flakes
  • 1 tbsp Sea salt

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tbsp Cumin

Found on cozycountryliving.com

Description

Ingredients

• 6 Chicken Thighs with skin on
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 orange bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium red onion, sliced
• 1 medium yellow onion, sliced
• 5 large cloves of garlic, peeled and smashed
• 1 Tbsp. sea salt
• 1 tsp. freshly cracked black pepper
• 1 Tbsp. chili powder
• 1 Tbsp. cumin
• pinch of red pepper flakes (optional)
• extra virgin olive oil

Directions

• Preheat your oven to 375 degrees.
• Prepare a 9 x 13 roasting pan by drizzling olive oil on the bottom and adding your veggies.
• Add your chicken thighs.
• Drizzle your chicken with a little olive oil as well.
• Season well and use your hands to ensure that the veggies and chicken are evenly coated in seasoning.
• Loosely cover the pan with foil and roast for 1 hour. (*Cooking times may vary depending on the size of your chicken thighs- always use a meat thermometer to ensure doneness)
• *For crispier skin, remove the foil after 30 mins, baste with the juices & broil for a few minutes at the end if you like.
• Serve with a fresh salad and baked potato.
• Serves 4-6.