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One-Pan Roasted Chicken Thighs with Veggies & Potatoes

One-Pan Roasted Chicken Thighs with Veggies & Potatoes
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One-Pan Roasted Chicken Thighs with Veggies & Potatoes is the ultimate solution for busy weeknights or cozy family dinners. This easy and flavorful dish combines succulent chicken thighs with a vibrant medley of colorful vegetables and tender potatoes, all roasted together in one pan for minimal cleanup. With just 15 minutes of prep time, you can enjoy a hearty meal packed with protein and nutrients that the whole family will love. The roasting process enhances the flavors, creating a deliciously satisfying dinner that’s both comforting and nutritious. Perfect for meal prep or casual gatherings, this recipe is versatile enough to customize based on your preferences. Get ready to savor every bite!

Ingredients

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  • 6 bone-in, skin-on chicken thighs
  • 600 g baby potatoes, halved
  • 1 red bell pepper, diced
  • 200 g broccoli florets
  • 1 small onion, roughly chopped
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar or lemon juice
  • 2 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • Salt & pepper, to taste
  • Fresh parsley, chopped for garnish

Instructions

  1. Preheat the oven to 200°C (390°F).
  2. In a mixing bowl, combine olive oil, garlic powder, smoked paprika, oregano, salt, and pepper. Rub onto chicken thighs and let marinate for at least 10 minutes.
  3. Toss baby potatoes, bell pepper, broccoli, and onion in remaining olive oil and seasoning.
  4. Arrange veggies in a baking dish; nestle chicken thighs on top skin-side up.
  5. Roast in the oven for 40-45 minutes until chicken is golden brown and cooked through.
  6. Garnish with chopped parsley before serving.

Nutrition

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