Description
A simple, flavorful one-pan dinner that brings together crispy, juicy chicken thighs and perfectly roasted vegetables. This herb-infused meal is comforting, easy to prepare, and ideal for weeknights or family gatherings.
Ingredients
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6–8 chicken thighs (bone-in or boneless, skin-on preferred)
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1 lb baby potatoes, halved
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3 carrots, peeled and chopped
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1 small head broccoli, cut into florets
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1 red bell pepper, diced
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3 tablespoons olive oil
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4 garlic cloves, minced
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2 teaspoons Italian herbs or mixed dried herbs
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1 teaspoon paprika
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Salt and freshly ground black pepper, to taste
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Optional: fresh lemon wedges, for serving
Instructions
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Preheat your oven to 400°F (200°C).
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Prepare all vegetables: halve the baby potatoes, chop carrots, cut broccoli into florets, and dice the red bell pepper.
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In a large bowl, combine chicken thighs and all the chopped vegetables.
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Drizzle with olive oil and add minced garlic, Italian herbs, paprika, salt, and pepper. Toss everything until well coated.
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Spread the chicken and vegetable mixture evenly onto a large roasting pan or baking sheet. Place chicken thighs skin-side up and ensure space between pieces.
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Roast uncovered for about 45 minutes, or until the chicken is fully cooked (internal temp 165°F) and the vegetables are tender and lightly caramelized.
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Optional: squeeze fresh lemon juice over the dish just before serving for added brightness.
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Serve directly from the pan and enjoy hot.
Notes
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For crispier skin, broil for the last 2–3 minutes.
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You can swap in other vegetables like zucchini, sweet potatoes, or Brussels sprouts based on what’s in season.
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Substitute chicken thighs with drumsticks or breast pieces, adjusting the cook time as needed.
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This dish stores well—great for meal prep and leftovers.
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A sprinkle of freshly chopped parsley before serving adds a nice touch of freshness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes