Instructions
step 1 Preheat oven to 400°F (200°C).
step 2 In a large bowl, toss potatoes, broccoli, and bell peppers with 2 tbsp olive oil, half the garlic, paprika, oregano, thyme, salt, and pepper. Spread evenly in a large baking dish.
step 3 Pat chicken thighs dry and rub with remaining olive oil, garlic, salt, pepper, and a pinch more paprika if desired.
step 4 Nestle the seasoned chicken thighs on top of the vegetables in the baking dish.
step 5 Roast uncovered for 40–45 minutes, or until the chicken is golden and reaches an internal temperature of 165°F (74°C), and the potatoes are fork-tender.
step 6 For extra crispness, broil for 2–3 minutes at the end.
step 7 Garnish with chopped fresh parsley before serving.
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 until warmed through, or use the microwave for a quick option. Best enjoyed fresh, but the dish can also be frozen for up to 2 months.
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