Description
A hearty and flavorful one-pan meal featuring tender roasted chicken thighs, crispy potatoes, and vibrant broccoli and bell peppers, all seasoned with herbs and garlic for an easy, satisfying dinner.
Ingredients
Scale
For the Crust:
- 4 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 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 potatoes, broccoli, and bell peppers with 2 tbsp olive oil, garlic, rosemary, thyme, paprika, salt, and pepper.
- Arrange the vegetables in a single layer on a large baking sheet. Place chicken thighs on top, drizzle with remaining 1 tbsp olive oil, and season with additional salt and pepper.
- Roast in the preheated oven for 30-35 minutes, or until chicken is cooked through (internal temperature of 165°F) and vegetables are tender and slightly charred.
- Remove from oven, let rest for 5 minutes, garnish with fresh parsley, and serve immediately.
Notes
You can customize the seasonings to taste.