Herb Roasted Chicken Thighs with Potatoes & Vegetables (One-Pan Wonder!)

Instructions:
step 1 Preheat the oven to 425°F (220°C).
step 2 In a large bowl, whisk together olive oil, balsamic vinegar, lemon juice, garlic, oregano, thyme, rosemary, paprika, salt, and pepper.
step 3 Add the chicken thighs to the bowl and coat well with the marinade. Let marinate for at least 15 minutes.
step 4 Toss the potatoes, bell peppers, and broccoli in the same marinade bowl to coat with remaining seasoning.
step 5 Arrange the chicken thighs in a large baking dish or sheet pan. Surround them with the seasoned vegetables.
step 6 Roast in the preheated oven for 35-40 minutes or until the chicken is cooked through (internal temperature of 165°F/74°C) and vegetables are tender and golden.
step 7 Broil for 2-3 minutes for crispier skin, if desired.
step 8 Garnish with fresh parsley before serving.

Storage and Reheating Tips:
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a 350°F (175°C) oven for 10-15 minutes or microwave individual portions for 2-3 minutes until warmed through. For best texture, reheat in the oven. Avoid freezing as the vegetables may become mushy.