Description
A simple, hearty one-pan meal featuring tender baked chicken thighs with crispy skin, roasted potatoes, and fresh garden vegetables, seasoned with herbs and olive oil.
Ingredients
Scale
For the Crust:
- 4 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 1 medium zucchini, sliced
- 1 bell pepper, chopped
- 1 small red onion, sliced
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried rosemary
- 1 tsp paprika
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss potatoes, zucchini, bell pepper, and red onion with 2 tbsp olive oil, garlic powder, rosemary, paprika, salt, and pepper. Spread evenly on the baking sheet.
- Pat chicken thighs dry and rub with remaining 1 tbsp olive oil, salt, and pepper. Place skin-side up among the vegetables.
- Bake for 30-35 minutes until chicken is cooked through (internal temperature 165°F) and vegetables are tender and golden.
- Garnish with fresh parsley and serve hot.
Notes
You can customize the seasonings to taste.