Description
A simple, flavorful one-pan meal featuring juicy chicken thighs and tender roasted vegetables, all infused with garlic and herbs.
Ingredients
Scale
For the Crust:
- 4 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
- 1 large red bell pepper, sliced
- 1 small red onion, sliced
- 6 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 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).
- In a large bowl, toss chicken thighs with 2 tbsp olive oil, minced garlic, rosemary, thyme, paprika, salt, and pepper.
- In another bowl, combine potatoes, broccoli, bell pepper, and onion with remaining 1 tbsp olive oil, salt, and pepper.
- Arrange chicken and vegetables in a single layer on a large baking sheet.
- Roast for 25-30 minutes, until chicken is cooked through and vegetables are tender.
- Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.