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Ultimate Guide to One-Pan Herb Roasted Chicken with Potatoes, Peppers & Broccoli

A flavorful, easy-to-make one-pan dish featuring tender chicken thighs and roasted vegetables.

  • Total Time: 1 hour

Ingredients

* 4 bone-in, skin-on chicken thighs
* 1 lb baby potatoes, halved
* 2 bell peppers, sliced (any colors you prefer)
* 1 head broccoli, cut into florets
* 4 cloves garlic, minced
* 2 tsp rosemary, chopped
* 2 tsp thyme, chopped
* 2 tsp smoked paprika
* Salt and pepper, to taste
* Juice and zest of 1 lemon
* 2 tbsp olive oil

Instructions

1. Preheat your oven to 425°F (220°C).
2. Prepare a large baking sheet or roasting pan.
3. Season chicken thighs with salt, pepper, and herbs.
4. Prepare and chop the vegetables.
5. Mix vegetables with olive oil and seasonings.
6. Roast vegetables until slightly softened.
7. Mix lemon juice and zest, then drizzle over chicken.
8. Nestle chicken thighs among the vegetables and roast until cooked through.

Notes

* Large baking sheet or roasting pan
* Mixing bowls
* Measuring spoons
* Sharp knife
* Cutting board
* Meat thermometer
* Wooden spoon or spatula

  • Author: Ethan Skillet
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes

Nutrition

  • Serving Size: 4 servings
  • Calories: Approximately 450 calories per serving