One-Pan Roasted Chicken Thighs with Veggies & Potatoes 🍗🥔🌶️

 

Prep Time: 20 minutes

Cook Time: 45 minutes

Servings: 4

Calories per Serving: ~520 kcal

🛒 Ingredients:

6 chicken thighs (boneless or bone-in) 🍗

600 g yellow potatoes, peeled & chopped 🥔

1 red bell pepper, diced

1 yellow bell pepper, diced

1 cup broccoli florets 🥦

2 carrots, peeled & chopped 🥕

3 tbsp olive oil 🫒

1 tsp garlic powder

1 tsp smoked paprika

1 tsp dried oregano

1 tsp dried thyme

Salt & pepper to taste 🧂

1 tbsp fresh parsley, chopped (for garnish) 🌿

👨‍🍳 Instructions:

Preheat oven to 200°C (400°F).

In a large bowl, toss potatoes, carrots, peppers, and

broccoli with 2 tbsp olive oil, garlic powder, paprika,

oregano, thyme, salt, and pepper.

Rub chicken thighs with the remaining 1 tbsp olive oil

and season with salt and pepper.

Place the seasoned vegetables evenly in a large baking

dish. Nestle chicken thighs on top.

Roast uncovered for 40–45 minutes, flipping veggies

once halfway, until chicken is golden and fully cooked

(internal temp 75°C / 165°F).

Garnish with chopped parsley and serve hot.

🔄 Notes:

Add red onion or zucchini for variety.

Swap chicken thighs for drumsticks or breasts.

For a spicy twist, add chili flakes to the oil mixture.