One-Pan Herb Roasted Chicken Thighs with Veggies & Potatoes

gluten-free · dairy-free ⓘ

4 meals

From a reel by Brook Recipes — watch the original

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• Salt & black pepper
• Salt & black pepper
• 1/2 tsp paprika
• 1 lb potatoes, cubed
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 cups broccoli florets
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp oregano
• 1 tsp thyme
• 1/2 tsp paprika
• Salt & pepper
• Salt & pepper
• 1/2 cup chicken broth
• Fresh parsley

Instructions

1. Preheat the oven to 400°F.
2. Combine the cubed potatoes, chopped bell peppers, broccoli, minced garlic, 2 tablespoons of olive oil, and the seasoning mixture (oregano, thyme, paprika, salt, and pepper) in a bowl until evenly coated.
3. Dry the chicken thighs with a paper towel, then coat them with 1 tablespoon of olive oil and season with salt, pepper, and 1/2 teaspoon of paprika.
4. Place the seasoned vegetables into a greased baking dish and pour the chicken broth around them.
5. Place the chicken thighs on top of the vegetables with the skin facing up.
6. Roast for 45 to 50 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is crispy.
7. Garnish with fresh parsley before serving.