One-Pan Roasted Chicken Thighs with Potatoes, Broccoli & Peppers

This One-Pan Roasted Chicken Thighs with Potatoes, Broccoli & Peppers is a vibrant, wholesome dinner that comes together with minimal effort. Juicy, well-seasoned chicken thighs roast alongside tender potatoes, sweet bell peppers, and crisp-tender broccoli—all in one dish.

Ingredients

6 bone-in, skin-on chicken thighs
1 1/2 lbs Yukon gold potatoes, chopped
2 cups broccoli florets
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 tbsp olive oil
4 garlic cloves, minced
1 tsp smoked paprika
1 tsp dried oregano
1 tsp dried thyme
Salt and black pepper to taste
2 tbsp fresh parsley, chopped (for garnish)

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