Ingredients

• 6 each chicken thighs and drumsticks (about 3 1/2 lb)
• 6 small up to 8 red potatoes (1 1/2 lb)
• 3 yellow and 2 red bell peppers
• 2 tbsp. olive oil
• 2 tbsp. Italian seasoning
• 2 tsp. garlic powder
• 1 tsp. Freshly ground pepper
• ½ tsp. salt

Directions

1. Heat oven to 450°F. Line 2 rimmed baking sheets with nonstick foil.
2. Divide chicken, potatoes and peppers between prepared pans. Drizzle each with 1 Tbsp olive oil; sprinkle with Italian seasoning, garlic powder, pepper and salt. Toss well to coat evenly. Spread in one layer.
3. Roast pans side by side, turning chicken and vegetables once, 30 to 35 minutes until a meat thermometer inserted in thickest part of thighs, not touching bone, registers 175°F and potatoes are tender and browned.
4. Reserve and wrap 2 each thighs and drumsticks and 4 yellow pepper quarters. Refrigerate up to 2 days. Serve remaining chicken and vegetables.

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