Description
Indulge in the comforting embrace of Herb-Roasted Chicken Thighs with Potatoes & Veggies, a dish designed to bring warmth and joy to your dining table. This one-pan wonder combines juicy chicken thighs, tender baby potatoes, and vibrant vegetables roasted together to create a delightful symphony of flavors and textures. With crispy edges and succulent meat, every bite is a delicious reminder of home-cooked goodness. Perfect for busy weeknights or special gatherings, this recipe invites creativity as you can easily swap in seasonal veggies based on your preferences. Embrace the aromas that fill your kitchen as you prepare this hearty meal that not only satisfies the palate but also creates lasting memories with loved ones.
Ingredients
Scale
- 4 chicken thighs (bone-in or boneless)
- 1 pound baby potatoes, halved
- 2 medium carrots, chopped
- 1 cup broccoli florets
- 1 red bell pepper, diced
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 2 teaspoons Italian herbs
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine chicken thighs, baby potatoes, carrots, broccoli, red bell pepper, olive oil, minced garlic, Italian herbs, paprika, salt, and pepper. Toss well until everything is evenly coated.
- Spread the mixture into a baking dish making sure there’s space between each piece.
- Roast in the preheated oven for 40-45 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
- Allow resting for 5-10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 thigh with veggies (about 300g)
- Calories: 470
- Sugar: 5g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 120mg