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