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Oven-Roasted Chicken Thighs with Salami, Peppers and Baby Potatoes

Prep Time: 10 minutes
Cook Time: 30 minutes
Serving Size: 6
Oven-Roasted Chicken Thighs with Salami, Peppers and Baby Potatoes
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This one-pan wonder is sweet, savoury and simple enough for anyone to make.

Ingredients

  • 6 bone-in skin-on chicken thighs (about 2 lb/1 kg)
  • 1 pkg (300 g) Mastro Salametti Salami®, cut into thick slices
  • 1 lb (500 g) baby potatoes, halved
  • 1 each red and yellow pepper, quartered
  • 2 tbsp (30 mL) olive oil
  • 2 tbsp (30 mL) grainy mustard
  • 1 tbsp (15 mL) finely chopped thyme
  • 2 cloves garlic, minced
  • 2 tsp (10 mL) each salt and pepper
  • 1 tbsp (15 mL) finely chopped parsley

Directions

  1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper. In large bowl, combine chicken thighs, salami, potatoes, and red and yellow peppers; toss lightly with oil, mustard, thyme, garlic, salt and pepper until well coated.
  2. Arrange on prepared baking sheet; cook for 25 to 30 minutes or until potatoes are tender and chicken reaches internal temperature of 165°F (75°C). Let stand for 10 minutes; sprinkle with parsley.
  3. Tip: For crispy skin and quicker baking time, try searing the chicken thighs in a pan before baking.

Products used in this Recipe

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