One-Pan Baked Chicken with Veggies & Potatoes

Instructions

step 1 Preheat the oven to 400°F (200°C).
step 2 In a large bowl, combine olive oil, lemon juice, garlic powder, onion powder, paprika, oregano, parsley, salt, and pepper.
step 3 Add the chicken thighs to the bowl and toss to coat evenly in the marinade.
step 4 In another bowl, toss the potatoes, broccoli, bell peppers, and carrots with a bit of olive oil, salt, and pepper.
step 5 Spread the vegetables evenly in a large baking dish or sheet pan.
step 6 Place the marinated chicken thighs on top of the vegetables.
step 7 Bake uncovered for 40-45 minutes, or until the chicken is golden and cooked through and the vegetables are tender.
step 8 Garnish with fresh parsley and serve hot.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for about 15 minutes or until warmed through. Alternatively, microwave individual portions for 2-3 minutes, stirring halfway through for even heating.