Ultimate One-Pan Baked Chicken Thighs with Veggies

🍗 Ultimate One-Pan Baked Chicken Thighs with Veggies 🌿🔥

This easy one-pan dinner is packed with flavor, color, and comfort. Juicy baked chicken thighs,
perfectly roasted vegetables, and a herby lemon-garlic marinade make this a family favorite—
with minimal cleanup!

⏱ Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Servings: 6
• Calories: ~480 kcal per serving

🛒 Ingredients

• 6 bone-in, skin-on chicken thighs 🍗
• 700 g yellow potatoes, quartered 🥔
• 1 red bell pepper, chopped 🫑
• 1 orange bell pepper, chopped 🫑
• 1 small head broccoli, cut into florets 🥦
• 2 medium carrots, diced 🥕
• 1 small onion, quartered 🧅
• 3 cloves garlic, minced 🧄
• 3 tbsp olive oil 🫒
• 1 tbsp lemon juice 🍋
• 2 tsp dried oregano 🌿
• 1 tsp dried thyme 🌿
• 1 tsp smoked paprika 🌶️
• Salt and black pepper to taste 🧂
• 2 tbsp fresh parsley, chopped (for garnish) 🌿

👩‍🍳 Instructions

1. Preheat oven to 200°C (400°F).
2. In a large bowl, mix olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper.
3. Add chicken thighs and coat well. Let marinate for 10 minutes (optional).
4. Place potatoes, carrots, onion, and bell peppers in a large baking dish. Drizzle lightly with olive oil and season.
5. Arrange the chicken thighs on top of the vegetables.
6. Bake uncovered for 30 minutes.
7. Add broccoli florets, then bake for another 15 minutes, until chicken reaches
   75°C / 165°F internally.
8. Optional: Broil for 2–3 minutes for extra crispy skin.
9. Garnish with fresh parsley and serve hot.

📝 Notes & Tips

• Vegetable swaps: Sweet potatoes, zucchini, or cauliflower work great.
• Protein option: Boneless thighs or drumsticks—reduce cooking time slightly.
• Make-ahead: Prep everything the night before, cover, and refrigerate until baking.

🍽️ One pan, bold flavors, and a guaranteed crowd-pleaser!