One-Pan Roasted Chicken Thighs with Veggies & Potatoes

Instructions

step 1: Preheat oven to 425°F (220°C).
step 2: In a large mixing bowl, toss chicken thighs with 1 tablespoon olive oil, garlic powder, onion powder, smoked paprika, thyme, oregano, salt, and pepper.
step 3: In another bowl, toss chopped potatoes, bell pepper, and broccoli with the remaining olive oil and a pinch of salt and pepper.
step 4: Arrange the seasoned chicken thighs evenly in a large baking dish or sheet pan.
step 5: Scatter the vegetables and potatoes around the chicken in an even layer.
step 6: Roast uncovered for 40-45 minutes, or until chicken is cooked through and potatoes are fork-tender.
step 7: If desired, broil for the last 2-3 minutes to crisp the chicken skin and brown the veggies.
step 8: Remove from oven and garnish with fresh chopped 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 (175°C) until warmed through, or use the microwave for a quicker option. For best texture, reheat chicken and veggies uncovered in the oven to retain crispness.