One-Pan Baked Chicken Thighs with Veggies & Herbs
One-Pan Baked Chicken Thighs with Veggies & Herbs is a flavorful and effortless dish that makes weeknight dinners a breeze. This recipe combines juicy, bone-in chicken thighs with a colorful medley of seasonal vegetables, all infused with aromatic herbs and spices. The best part? It’s cooked in just one pan, minimizing cleanup while delivering a wholesome meal that your family will love. Perfect for those busy evenings or special gatherings, this dish is versatile enough to adapt to whatever vegetables you have on hand.
- Prep Time: 20 minutes
- Cook Time: 45–50 minutes
- Total Time: 0 hours
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 8 bone-in, skin-on chicken thighs
- 600g potatoes, peeled and chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 carrots, sliced
- 1 cup broccoli florets
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and black pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Preheat your oven to 200°C (400°F) and grease a large baking dish.
- In a bowl, coat chicken thighs with olive oil, balsamic vinegar, paprika, garlic powder, thyme, salt, and pepper.
- In another bowl, mix the vegetables with remaining olive oil and oregano until coated.
- Spread the veggies in the baking dish and place the chicken on top skin-side up.
- Bake uncovered for 45-50 minutes until chicken reaches an internal temperature of 75°C (165°F) and veggies are tender.
- Garnish with fresh parsley if desired before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 4g
- Sodium: 750mg
- Fat: 36g
- Saturated Fat: 10g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 120mg