Hearty Baked Chicken with Potatoes, Broccoli & Peppers 🍗🥔🥦🌶️

 

Prep Time: 15 minutes

Cooking Time: 40 minutes

Servings: 4

Calories: ~580 kcal per serving

Ingredients

🍗 8 chicken thighs (bone-in, skin-on)

🥔 3 cups potatoes, cut into chunks

🥦 1½ cups broccoli florets

🌶️ 1 red bell pepper, chopped

🧄 3 garlic cloves, minced

🫒 3 tbsp olive oil

🍗 ½ cup chicken broth

🌿 1 tsp dried thyme

🌿 1 tsp dried oregano

🌿 2 tbsp fresh parsley, chopped

🧂 1 tsp salt

🧂 ½ tsp black pepper

🌶️ ½ tsp paprika

Instructions

Preheat oven: Set the oven to 400°F (200°C) and lightly

grease a large baking dish.

Prepare vegetables: Place potatoes, broccoli, and

chopped bell pepper into the baking dish. Drizzle with 2

tablespoons olive oil, season with salt, pepper, thyme,

and oregano, then toss well.

Season chicken: Rub chicken thighs with remaining olive

oil, paprika, salt, pepper, and minced garlic.

Assemble the dish: Arrange the chicken thighs on top of

the vegetables and pour the chicken broth into the dish.

Bake: Roast for 35–40 minutes, until the chicken is

golden brown and reaches an internal temperature of

165°F (74°C).

Baste for flavor: Halfway through cooking, spoon some

of the pan juices over the chicken and vegetables.

Finish and garnish: Remove from the oven and sprinkle

with fresh parsley.

Serve: Serve hot with the roasted vegetables and flavorful

pan juices.

Helpful Notes

🍋 Add lemon slices before baking for a fresh citrus

flavor.

🌶️ Chili flakes can add extra heat.