One-Pan Roasted Chicken Thighs with Veggies & Potatoes

Instructions:
step 1 Preheat oven to 200°C (400°F).
step 2 In a large bowl, mix olive oil, lemon juice, garlic, thyme, rosemary, paprika, salt, and pepper to create the marinade.
step 3 Add the chicken thighs to the marinade and toss to coat. Let it sit for 10-15 minutes for more flavor.
step 4 In a large baking dish or tray, spread the potatoes, broccoli, and red bell pepper evenly.
step 5 Drizzle some of the marinade over the vegetables and toss to coat.
step 6 Arrange the marinated chicken thighs on top of the vegetables.
step 7 Bake uncovered for 45-50 minutes, or until the chicken is cooked through and golden brown, and the vegetables are tender.
step 8 Garnish with chopped parsley and serve hot.

Storage and Reheating Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through, or microwave in a covered dish. This dish is also freezer-friendly for up to 1 month; thaw overnight in the fridge before reheating.