One-Pan Garlic Herb Chicken & Veggie Bake

gluten-free · dairy-free ⓘ

4 meals

From a reel by Brook Recipes — watch the original

Ingredients

• 8 bone-in chicken thighs
• 1½ tbsp olive oil
• 4 garlic cloves, minced
• 1½ tsp Italian seasoning
• 1 tsp smoked paprika
• Salt & pepper
• Salt & pepper
• 4 medium potatoes, diced
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1½ tbsp olive oil
• Salt & pepper
• Salt & pepper
• Fresh chopped parsley

Instructions

1. Preheat the oven to 400°F.
2. Coat the chicken thighs in olive oil, minced garlic, Italian seasoning, smoked paprika, salt, and pepper.
3. In a separate mixture, combine the diced potatoes, broccoli, and sliced bell peppers with olive oil, salt, and pepper.
4. Arrange the vegetables in a baking dish and place the seasoned chicken thighs on top of them.
5. Bake for 45 to 50 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender when pierced with a fork.
6. Optional: Broil for 2 to 3 minutes to crisp the chicken skin.
7. Top with fresh parsley before serving.