Instructions:
Step 1: Preheat oven to 400°F (200°C).
Step 2: In a large bowl, toss chopped potatoes, bell pepper, and broccoli with 2 tablespoons olive oil, garlic, oregano, thyme, paprika, salt, and pepper.
Step 3: Arrange vegetables evenly in a large baking dish or sheet pan.
Step 4: Pat chicken thighs dry and rub with remaining 1 tablespoon olive oil. Season both sides with salt, pepper, and a pinch of paprika.
Step 5: Nestle the seasoned chicken thighs among the vegetables in the baking dish.
Step 6: Roast uncovered for 40-45 minutes, or until the chicken is fully cooked (internal temp of 165°F) and the skin is crispy and golden.
Step 7: Broil for the last 3-5 minutes if more crispiness is desired.
Step 8: Garnish with chopped parsley and serve warm.
Storage and Reheating Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes or microwave in portions until warmed through. Vegetables can be refreshed with a drizzle of olive oil or broth before reheating.
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