One-Pan Herb Roasted Chicken with Potatoes, Peppers & Broccoli
One-Pan Herb Roasted Chicken with Potatoes, Peppers & Broccoli is a delightful and wholesome meal that fits perfectly into your busy weeknight routine or serves as a centerpiece for family gatherings. This simple recipe combines juicy chicken thighs with colorful vegetables and aromatic herbs, all cooked together in one pan for minimal cleanup. In just 45 minutes, you can enjoy a satisfying dish that balances flavor and nutrition, making it a favorite for cooks of all skill levels. The versatility of this recipe allows you to swap out seasonal veggies, ensuring every meal feels fresh and exciting.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
- Chicken thighs
- Olive oil
- Garlic cloves
- Fresh thyme
- Fresh rosemary
- Salt
- Black pepper
- Potatoes
- Bell peppers (red or yellow)
- Broccoli florets
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine olive oil, minced garlic, chopped thyme, chopped rosemary, salt, and black pepper. Add chicken thighs and coat thoroughly.
- Cut potatoes into bite-sized pieces, slice bell peppers into strips, and divide broccoli into small florets on a cutting board.
- In a roasting pan, place marinated chicken in the center and surround with potatoes, bell peppers, and broccoli. Drizzle any remaining marinade over the veggies.
- Roast in the preheated oven for about 45 minutes until chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 460
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 33g
- Cholesterol: 120mg