One-Pan Herb Roasted Chicken Thighs with Veggies & Potatoes

Instructions

step 1 Preheat your oven to 400°F (200°C).
step 2 In a small bowl, mix together the olive oil, minced garlic, Italian herbs, paprika, thyme, salt, pepper, and lemon juice.
step 3 Place the chicken thighs in a large mixing bowl and pour half of the herb mixture over them. Toss to coat evenly.
step 4 In another bowl, combine the potatoes, broccoli, and bell peppers. Drizzle with the remaining herb mixture and toss to coat.
step 5 Arrange the chicken thighs in a large baking dish or sheet pan, skin side up.
step 6 Scatter the vegetables evenly around the chicken.
step 7 Roast in the preheated oven for 40-45 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.
step 8 For crispier skin, broil the dish for an additional 2-3 minutes at the end of cooking.
step 9 Remove from oven and let rest for 5 minutes. Garnish with fresh parsley if desired before serving.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (175°C) oven for 10-15 minutes or microwave individual portions for 2-3 minutes until heated through. For best texture, reheat in the oven to maintain the crispiness of the chicken skin and roasted vegetables.