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Garlic Herb Roasted Chicken Thighs One-Pan Meal

One-Pan Garlic Herb Roasted Chicken Thighs

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4

Ingredients
  

  • 6 pieces Chicken thighs Bone-in, skin-on
  • 1.5 lbs Baby potatoes Halved or quartered
  • 1 head Broccoli Cut into florets
  • 1 large Red bell pepper Seeded and chopped
  • 1/4 cup Olive oil Divided
  • 4 cloves Garlic Minced
  • 1 tsp Dried Thyme
  • 1 tsp Dried Oregano
  • 1 tsp Dried Rosemary
  • 1 tsp Salt Plus more to taste
  • 1/2 tsp Black pepper

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  • In a small bowl, whisk together the olive oil, minced garlic, thyme, oregano, rosemary, salt, and pepper to create the marinade.
  • Place the halved potatoes on the baking sheet and toss with 1 tablespoon of the marinade. Arrange them around the edges of the pan.
  • Pat the chicken thighs completely dry with paper towels. Rub the remaining marinade thoroughly over and under the chicken skin. Place the chicken in the center of the baking sheet.
  • Bake for 20 minutes.
  • Remove the pan from the oven. Toss the broccoli florets and red bell pepper chunks with a drizzle of olive oil and a pinch of salt, then add them to the baking sheet in the spaces between the chicken and potatoes.
  • Return the pan to the oven and bake for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
  • Optional: Switch the oven to broil for the last 1-2 minutes to extra-crisp the chicken skin, watching closely to prevent burning.
  • Garnish with fresh parsley or lemon wedges before serving.