Description
A cozy and colorful one-pan dinner with juicy roasted chicken thighs, baby potatoes, carrots, broccoli, bell pepper, and red onion tossed in garlic, herbs, and olive oil, then finished with fresh lemon and parsley.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken thighs
- 1 pound baby potatoes, halved
- 3 medium carrots, peeled and cut into chunks
- 3 cups broccoli florets
- 1 large red bell pepper, sliced
- 1 medium red onion, cut into wedges
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 1/4 teaspoons salt
- 1/2 teaspoon black pepper
- 1 medium lemon, cut into wedges
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 425°F and lightly grease a large sheet pan or line it with parchment paper.
- In a large bowl, combine the chicken thighs, baby potatoes, carrots, broccoli florets, red bell pepper, and red onion.
- Drizzle with olive oil, then add the minced garlic, dried oregano, paprika, salt, and black pepper. Toss until everything is evenly coated.
- Spread the chicken and vegetables onto the sheet pan in a single layer, making sure the ingredients are not crowded.
- Arrange the potatoes and carrots cut-side down where possible for better browning.
- Bake for 30 to 35 minutes, stirring and turning everything once halfway through, until the chicken is fully cooked and reaches 165°F in the thickest part and the vegetables are tender with golden edges.
- Remove from the oven, squeeze fresh lemon over the pan, and sprinkle with chopped parsley.
- Serve warm, spooning any pan juices over the chicken and vegetables.
Notes
- Cut the vegetables into similar sizes so they roast evenly.
- If the pan feels crowded, divide everything between two pans for better caramelization.
- For extra color, broil for 1 to 2 minutes at the end, watching carefully.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 430
- Sugar: 7g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 145mg
Keywords: one pan baked chicken and veggies, sheet pan chicken dinner, roasted chicken and vegetables, easy weeknight dinner, baked chicken thighs and vegetables
