Roasted Thighs 'n' Peppers

8 chicken thigh (abut 1 1/2 lbs.)

4-6 garlic cloves, halved

3-4 new potatoes, quartered

1 red pepper, seeded, cut lengthwise into 1/2" strips

1 green pepper, seeded, cut lengthwise into 1/2" strips

1 onion, cut into wedges

1/2 tsp. dried thyme

salt and freshly ground pepper to taste

1-2 tbsp. olive oil

Preheat oven to 425 degrees.  In a 9 X 13" baking dish, lightly coated with cooking spray, toss all ingredients with oil and spread in a single layer.  Roast, uncovered, until vegetables are tender-crisp, about 30 minutes.  Turn chicken and vegetables and cook until chicken is no longer pink in the center, 15-20 minutes longer.  Arrange on a heated platter and serve immediately.