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@mcc160705: Trải nghiệm chiếc máy tính bảng này cùng bộ phụ kiện chơi game thực sự rất tuyệt vời—nó biến việc chơi game thành một phong cách sống. #iQOO #iQOOPadPro #iQOODoubleEleven #fyp #digitaltech

𝑴𝑪𝑪
𝑴𝑪𝑪
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Region: VN
Tuesday 20 October 2026 10:18:33 GMT
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d3ym1xx
𝗗𝟯𝗬𝗠𝟭𝗫𝗫 :
и сколько такое чудо стоит?
2026-10-20 12:28:56
2
.rex00001
NEHAL 🦖  :
2026-10-26 16:14:10
0
powervn964
PowerVN Store :
2026-10-21 04:59:45
1
lucdoan184
Dolly :
2026-10-20 12:50:59
2
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Mediterranean Garlic Herb Baked Chicken with Potatoes and Peppers Ingredients 1. Bone-in chicken thighs and drumsticks – 8 pieces (approximately 3 lb) 2. Yukon Gold potatoes – 1 1/2 lb, cut into wedges 3. Red bell peppers – 2 large, sliced 4. Green bell pepper – 1 large, sliced 5. Yellow onion – 1 large, sliced 6. Cherry tomatoes – 1 cup 7. Garlic – 8 cloves, minced 8. Olive oil – 1/4 cup 9. Lemon juice – 3 tbsp 10. Tomato paste – 2 tbsp 11. Chicken broth – 1/2 cup 12. Smoked paprika – 2 tsp 13. Garlic powder – 1 tsp 14. Onion powder – 1 tsp 15. Dried oregano – 2 tsp 16. Dried thyme – 1 tsp 17. Ground cumin – 1 tsp 18. Black pepper – 1 tsp 19. Salt – 2 tsp 20. Red pepper flakes – 1/2 tsp 21. Fresh parsley – 3 tbsp, chopped 22. Fresh rosemary – 2 sprigs 23. Unsalted butter – 2 tbsp, melted Recipe 1. Preheat the oven to 400°F (200°C). Lightly grease a large glass baking dish with olive oil. 2. Wash the potatoes thoroughly and cut them into thick wedges. Slice the red and green bell peppers and yellow onion, then prepare the cherry tomatoes. 3. Pat the chicken pieces completely dry with paper towels. This helps the skin become beautifully golden and crispy during baking. 4. In a large mixing bowl, combine smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cumin, salt, black pepper, and red pepper flakes. 5. Add half of the minced garlic, olive oil, lemon juice, tomato paste, and melted butter. Mix everything into a smooth, flavorful marinade. 6. Coat the chicken pieces generously with the marinade, rubbing the seasoning underneath the skin and over every surface. Allow them to marinate for at least 30 minutes. 7. Place the potato wedges, sliced peppers, onion, and cherry tomatoes into the prepared baking dish. Drizzle with a little olive oil and season with a pinch of salt and black pepper. 8. Sprinkle the remaining minced garlic over the vegetables. Add the fresh rosemary sprigs and gently toss everything to distribute the flavors. 9. Arrange the marinated chicken pieces over the vegetables, keeping the skin facing upward. Pour any remaining marinade over the chicken. 10. Carefully pour the chicken broth into the bottom of the baking dish without washing away the seasoning from the chicken. 11. Cover the dish loosely with aluminum foil and bake for 30 minutes to allow the chicken and vegetables to begin cooking in their flavorful juices. 12. Remove the foil and continue baking uncovered for another 30–40 minutes until the chicken is deeply golden, the potatoes are tender, and the thickest chicken pieces reach 165°F (74°C) internally. 13. During the final 10 minutes, spoon some of the flavorful pan juices over the vegetables and chicken. Broil briefly if needed to achieve extra-crispy chicken skin. 14. Remove the baking dish from the oven and let everything rest for 5–10 minutes. Garnish with freshly chopped parsley and spoon the rich garlic herb sauce over the chicken. 15. Serve hot with the roasted potatoes, peppers, and tomatoes. Drizzle additional pan sauce over each serving for an incredibly delicious family dinner. Follow for more delicious homemade recipes and irresistible family dinner ideas!
Mediterranean Garlic Herb Baked Chicken with Potatoes and Peppers Ingredients 1. Bone-in chicken thighs and drumsticks – 8 pieces (approximately 3 lb) 2. Yukon Gold potatoes – 1 1/2 lb, cut into wedges 3. Red bell peppers – 2 large, sliced 4. Green bell pepper – 1 large, sliced 5. Yellow onion – 1 large, sliced 6. Cherry tomatoes – 1 cup 7. Garlic – 8 cloves, minced 8. Olive oil – 1/4 cup 9. Lemon juice – 3 tbsp 10. Tomato paste – 2 tbsp 11. Chicken broth – 1/2 cup 12. Smoked paprika – 2 tsp 13. Garlic powder – 1 tsp 14. Onion powder – 1 tsp 15. Dried oregano – 2 tsp 16. Dried thyme – 1 tsp 17. Ground cumin – 1 tsp 18. Black pepper – 1 tsp 19. Salt – 2 tsp 20. Red pepper flakes – 1/2 tsp 21. Fresh parsley – 3 tbsp, chopped 22. Fresh rosemary – 2 sprigs 23. Unsalted butter – 2 tbsp, melted Recipe 1. Preheat the oven to 400°F (200°C). Lightly grease a large glass baking dish with olive oil. 2. Wash the potatoes thoroughly and cut them into thick wedges. Slice the red and green bell peppers and yellow onion, then prepare the cherry tomatoes. 3. Pat the chicken pieces completely dry with paper towels. This helps the skin become beautifully golden and crispy during baking. 4. In a large mixing bowl, combine smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cumin, salt, black pepper, and red pepper flakes. 5. Add half of the minced garlic, olive oil, lemon juice, tomato paste, and melted butter. Mix everything into a smooth, flavorful marinade. 6. Coat the chicken pieces generously with the marinade, rubbing the seasoning underneath the skin and over every surface. Allow them to marinate for at least 30 minutes. 7. Place the potato wedges, sliced peppers, onion, and cherry tomatoes into the prepared baking dish. Drizzle with a little olive oil and season with a pinch of salt and black pepper. 8. Sprinkle the remaining minced garlic over the vegetables. Add the fresh rosemary sprigs and gently toss everything to distribute the flavors. 9. Arrange the marinated chicken pieces over the vegetables, keeping the skin facing upward. Pour any remaining marinade over the chicken. 10. Carefully pour the chicken broth into the bottom of the baking dish without washing away the seasoning from the chicken. 11. Cover the dish loosely with aluminum foil and bake for 30 minutes to allow the chicken and vegetables to begin cooking in their flavorful juices. 12. Remove the foil and continue baking uncovered for another 30–40 minutes until the chicken is deeply golden, the potatoes are tender, and the thickest chicken pieces reach 165°F (74°C) internally. 13. During the final 10 minutes, spoon some of the flavorful pan juices over the vegetables and chicken. Broil briefly if needed to achieve extra-crispy chicken skin. 14. Remove the baking dish from the oven and let everything rest for 5–10 minutes. Garnish with freshly chopped parsley and spoon the rich garlic herb sauce over the chicken. 15. Serve hot with the roasted potatoes, peppers, and tomatoes. Drizzle additional pan sauce over each serving for an incredibly delicious family dinner. Follow for more delicious homemade recipes and irresistible family dinner ideas!

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