One-Pan Roasted Chicken Thighs
A comforting and easy one-pan dinner featuring succulent chicken thighs and vibrant roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Omnivore
Ingredients
Scale
- 4 Chicken thighs
- 2 Bell peppers (any color)
- 2 Potatoes (Yukon Gold or red)
- 1 Broccoli (head)
- 2 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Paprika
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the ingredients by tossing chicken thighs and chopped vegetables with olive oil, salt, black pepper, garlic powder, and paprika in a large bowl.
- Arrange the seasoned chicken and veggies on a baking sheet in a single layer.
- Roast in the preheated oven for about 35-40 minutes until the chicken is cooked through and the skin is crispy.
- Serve hot and enjoy with crusty bread or a light salad.
Notes
You can store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg