Chicken Thighs with Potatoes, Onions, & Peppers

LS Low Sodium

Indulge in a dish that delivers exquisite flavors and textures with every bite. Succulent chicken thighs are the star of this culinary masterpiece, their juicy meat bursting with savory goodness. Accompanied by tender baby potatoes roasted to perfection, every forkful provides a delightful crunch that melds seamlessly with the tender chicken. A sautéed medley of onion and bell pepper elevates the dish to new heights, adding a perfect balance Read More...

PREP TIME

15 minutes
COOK TIME

35 minutes
DIFFICULTY

Easy

INGREDIENTS

4 Chicken Thighs
1/2 Yellow Onion
1 Bell Pepper
1 lb Baby Yukon Potatoes
2 tbsp Grass-Fed Butter
1 tbsp Fresh Dill
2 tbsp Avocado Oil or Virgin Olive Oil
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Everything seasoning
1 tsp Smoked Paprika
1/2 tsp Smoked Chipotle Powder
1/2 tsp Himalayan Salt
1/4 tsp Black Pepper

FLAVOR USED IN THIS RECIPE

(1 FLAVOR )

EVERYTHING SEASONING

The seasoning that started it all! My first FlavorGod creation was the Everything Seasoning. I created this one to be an everyday, all-purpose condiment for all your cooking needs. It has been a hit since the first day I sold this flavor at my local farmer's markets. With hints of onion, garlic, cumin, and paprika, this seasoning is perfectly balanced with a light BBQ flavor. Great for indoor or outdoor cooking!

INSTRUCTIONS

1 Cut your chicken thighs into pieces and season with the spices listed above
2 Saute chopped onion and bell pepper in avocado oil, salt, and pepper until desired texture
3 Cook the chicken pieces in the same pan with some avocado oil until fully cooked through
4 Cut the baby Yukon potatoes into fourths and mix melted grass-fed butter with chopped fresh dill
5 Drizzle the mixture on top of your baby potatoes and bake them at 400F for about 35 min.