Description

Indulge in the delightful experience of One-Pan Herb Roasted Chicken with Potatoes, Peppers & Broccoli. This dish brings together succulent chicken thighs, crispy potatoes, and vibrant vegetables all roasted to perfection in one convenient pan. The aromatic blend of fresh herbs infuses the chicken with flavor while the veggies soak up savory juices, creating a satisfying meal that’s perfect for weeknight dinners or special occasions. With minimal cleanup and maximum flavor, you’ll find this recipe quickly becomes a staple in your home. Enjoy sharing this wholesome dish with family and friends, as it’s sure to spark warmth and laughter around your table.

Ingredients

Scale

4 bone-in chicken thighs
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon garlic powder
Salt and pepper to taste
4 medium-sized potatoes, diced (about 1 pound)
2 bell peppers, sliced
2 cups broccoli florets

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Instructions

Preheat oven to 425°F (220°C).
In a large mixing bowl, combine chicken thighs, olive oil, rosemary, thyme, garlic powder, salt, and pepper. Massage into the meat and let marinate for at least 30 minutes.
Dice potatoes into uniform chunks and slice bell peppers into strips.
On a large baking sheet, arrange marinated chicken thighs on one side and spread diced potatoes on the other. Scatter bell peppers and broccoli around them.
Roast in the preheated oven for 35-45 minutes until chicken reaches an internal temperature of 165°F (75°C) and is golden brown.
Allow to rest for 5 minutes before serving.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 piece of chicken thigh with vegetables (approximately 350g)
Calories: 490
Sugar: 2g
Sodium: 330mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 6g
Protein: 36g
Cholesterol: 120mg