Baked Chicken Thighs with Garlic Herb Veggies One-Pan Dinner
Baked Chicken Thighs with Garlic Herb Veggies One-Pan Dinner is a simple yet flavorful meal that brings together juicy chicken and vibrant vegetables, all roasted to perfection in one convenient dish. This recipe is perfect for busy weeknights or special gatherings, as it requires minimal prep time and cleanup. The aromatic blend of garlic, herbs, and spices enhances the chicken and veggies, ensuring a delightful dining experience. Enjoy this hearty and healthy meal that’s packed with protein and nutrients, making it a favorite for the whole family.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 8 bone-in, skin-on chicken thighs
- 600 g potatoes, peeled and cubed
- 1 red bell pepper, chopped
- 200 g broccoli florets
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried thyme
- Salt & pepper to taste
- 2 tbsp chopped fresh parsley
Instructions
- Preheat your oven to 200°C (400°F) and grease a large baking dish.
- Rub chicken thighs with olive oil; season with garlic powder, smoked paprika, onion powder, thyme, salt, and pepper.
- Toss cubed potatoes, bell pepper, and broccoli with remaining olive oil; season to taste.
- Place seasoned vegetables in the baking dish; nestle chicken on top skin-side up.
- Bake uncovered for 40-45 minutes until golden brown and internal temperature reaches 75°C (165°F).
- Optional: Brush balsamic vinegar over chicken in the last 5 minutes of baking.
- Serve hot garnished with chopped parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 380mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 140mg