Herb-Roasted Chicken Thighs with Vegetables (One-Pan Dinner)

Instructions:
step 1 Preheat oven to 400°F (200°C).
step 2 In a small bowl, combine olive oil, melted butter, garlic powder, onion powder, thyme, rosemary, salt, and pepper.
step 3 Place chicken thighs in a large bowl or dish and rub them with half of the seasoning mixture.
step 4 In another bowl, toss potatoes, broccoli, bell peppers, onion, and whole garlic cloves with the remaining seasoning mix.
step 5 Arrange seasoned vegetables in a large baking dish or sheet pan. Nestle the chicken thighs on top, skin side up.
step 6 Bake for 40-45 minutes or until chicken is golden brown and cooked through (internal temperature should reach 165°F).
step 7 Garnish with chopped parsley before serving.

Storage and Reheating Tips:
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through, or in the microwave for a quicker option. For best texture, reheat veggies in the oven or skillet to maintain crispness.