Go Back
Print

One-Pan Roasted Chicken Thighs with Veggies & Potatoes

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings
Calories 650
A flavorful and easy one-pan meal featuring crispy chicken thighs roasted with colorful vegetables and potatoes, perfect for a satisfying dinner.

Ingredients

Protein

  • 8 pieces bone-in, skin-on chicken thighs

Vegetables

  • 500 g yellow potatoes, peeled and cubed
  • 1 piece red bell pepper, chopped
  • 200 g broccoli florets

Seasonings & Oils

  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • to taste Salt & black pepper
  • 1 tbsp fresh parsley (optional, for garnish)

Instructions 

  • Preheat oven to 200°C (400°F).
  • Season chicken thighs with 1 tbsp olive oil, paprika, salt, pepper, and oregano. Rub well.
  • Toss vegetables with remaining olive oil, garlic, salt, and pepper. Arrange in a baking dish.
  • Place chicken thighs on top of vegetables and roast for 45–50 minutes until golden and cooked through.
  • Garnish with parsley and serve warm.

Notes

Ensure chicken reaches an internal temperature of 75°C (165°F) for safety.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: International
Keyword: Chicken, roast, Vegetables