Description
One-Pan Roasted Chicken Thighs with Veggies & Potatoes is a delightful weeknight meal that brings together tender, juicy chicken thighs, vibrant vegetables, and hearty potatoes—all roasted to perfection in a single baking dish. This recipe not only saves you time on cleanup but also packs a punch of flavor with its aromatic herbs and spices. In just one hour, you can serve a delicious and wholesome dinner that the whole family will love. Perfect for busy nights or cozy gatherings, this dish is highly customizable—feel free to swap out vegetables or adjust seasonings to suit your family’s tastes.
Ingredients
Scale
- 6 chicken thighs (boneless or bone-in)
- 600 g yellow potatoes (peeled & chopped)
- 1 red bell pepper (diced)
- 1 yellow bell pepper (diced)
- 1 cup broccoli florets
- 2 carrots (peeled & chopped)
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt & pepper to taste
- 1 tbsp fresh parsley (chopped)
Instructions
- Preheat oven to 200°C (400°F).
- In a large mixing bowl, toss potatoes, carrots, bell peppers, and broccoli with 2 tbsp olive oil and seasonings until evenly coated.
- Rub remaining olive oil over chicken thighs and season with salt and pepper.
- Spread vegetables in a baking dish and nestle chicken thighs on top.
- Roast uncovered for 40-45 minutes, flipping veggies halfway through until the chicken is golden brown and reaches an internal temperature of 75°C (165°F).
- Garnish with fresh parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 32 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 120 mg