2 bell peppers (or more)
4 organic chicken thighs
4 medium potatoes
1/2 tsp corriander
1/4 tsp salt or lite salt
[red pepper flakes, cumin, cilantro and chili powder would have been great! I did not use them for the kids' sake.]
Lower the middle oven rack one position, and preheat the oven to 350F.
Peel the potatoes (if your picky kids think you have to,) and chop them about a half/inch thick. Layer them onto the bottom of a buttered baking dish. Slice the bell peppers as well. Place the chicken on top of the potatoes and sprinkle with all seasoning except the salt. Cover the chicken with the sliced bell peppers, and sprinkle salt over the top.
Bake for about an hour and a half. Serve.