One-Pan Baked Chicken Thighs with Potatoes, Broccoli & Peppers
One-Pan Baked Chicken Thighs with Potatoes, Broccoli & Peppers is a delightful dish that combines juicy chicken thighs, tender potatoes, and vibrant vegetables, all cooked together for maximum flavor and minimal cleanup. This easy-to-follow recipe is perfect for any occasion—whether you’re enjoying a cozy family dinner or need a quick weeknight meal. Bursting with the aromatic essence of garlic, paprika, and fresh herbs, this dish not only satisfies your taste buds but also promotes healthy eating with its colorful mix of veggies. Plus, with just one pan to clean up, you can spend more time savoring your meal and less time washing dishes!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 6
- 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
- 2 tbsp unsalted butter, melted
- Juice of lemon
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt & pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and grease a 9×13" baking dish.
- Season chicken thighs with salt, pepper, paprika, and thyme.
- In a bowl, toss cubed potatoes, broccoli florets, chopped bell pepper, minced garlic with olive oil and lemon juice.
- Spread vegetables in the baking dish and top with chicken thighs.
- Drizzle melted butter over everything.
- Bake uncovered for 40-45 minutes until chicken is golden brown and reaches an internal temperature of 165°F (74°C).
- For extra crispy chicken skin, broil for an additional 2-3 minutes after baking.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 100mg