Instructions
Step 1: Preheat your oven to 400°F and arrange a large sheet pan or roasting pan with sides ready to go.
Step 2: In a small bowl, whisk together the olive oil, minced garlic, salt, black pepper, smoked paprika, oregano, thyme, and red pepper flakes if using.
Step 3: Pat the chicken thighs dry and place them skin-side up on the sheet pan. Arrange the halved potatoes, bell peppers, and red onion wedges around the chicken.
Step 4: Brush the oil and herb mixture over the chicken and vegetables, making sure everything is well coated.
Step 5: Pour the chicken broth into the pan around (not over) the chicken to keep the skin crispy.
Step 6: Roast in the preheated oven for 45 to 55 minutes, until the chicken skin is golden brown and the internal temperature reaches 165°F at the thickest part of the thigh.
Step 7: Remove from the oven and garnish with fresh chopped parsley. Let rest for 5 minutes before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish keeps beautifully and actually tastes even better the next day as the flavors meld together.
To reheat, place portions on a baking sheet and warm in a 350°F oven for about 15 minutes until heated through. You can also reheat individual servings in the microwave, though the oven method keeps the chicken skin crispier.
Leftovers make fantastic lunch boxes. Simply pack the chicken and vegetables together and enjoy cold or reheated.
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