One-Pan Baked Chicken Thighs with Potatoes, Broccoli & Peppers
Transform your weeknight dinner with One-Pan Baked Chicken Thighs with Potatoes, Broccoli & Peppers. This easy and flavorful recipe combines juicy chicken thighs and vibrant vegetables, all cooked together in a single pan for minimal cleanup. In just 15 minutes of prep time, you can whip up a delicious meal that’s both nutritious and satisfying. The aromatic spices and fresh ingredients ensure every bite is a delight. Whether it’s a busy weeknight or a special occasion, this dish brings families together around the table effortlessly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 8 bone-in, skin-on chicken thighs
- 4 medium yellow potatoes, peeled & cubed
- 2 cups broccoli florets
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Juice of 1 lemon
- Salt & pepper to taste
- Spices: paprika, dried oregano, dried thyme
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9×13" baking dish.
- Season chicken thighs with salt, pepper, paprika, and thyme on both sides.
- In a mixing bowl, toss cubed potatoes, broccoli florets, red bell pepper, garlic, onion, olive oil, oregano, salt, and lemon juice until well coated.
- Spread the vegetable mixture in the baking dish and place chicken thighs on top.
- Drizzle melted butter over everything.
- Bake uncovered for 40–45 minutes until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
- For crispy skin, broil for an additional 2–3 minutes if desired.
- Garnish with parsley and serve hot.
Nutrition
- Serving Size: 1 thigh (approximately 150g)
- Calories: 380
- Sugar: 2g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 110mg