Juicy oven-baked chicken thighs roasted with seasoned potatoes, bell peppers, and onions for a flavorful one-pan dinner.
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Calories: 520kcal
Equipment
- baking sheet
- Large mixing bowl
- knife
Ingredients
- 6 bone-in skin-on chicken thighs
- 1.5 lbs baby gold potatoes halved
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 large red onion cut into wedges
- 3 tbsp olive oil
- 4 cloves garlic minced
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 0.5 tsp dried thyme
- 0.5 tsp red pepper flakes optional
- 0.5 cup chicken broth
- 1 tbsp fresh parsley chopped
Instructions
- Preheat oven to 400°F. Toss potatoes, peppers, and onion with olive oil, garlic, salt, pepper, paprika, oregano, and thyme.
- Rub chicken thighs with the same seasoning mixture.
- Spread the seasoned vegetables on a baking sheet or baking dish.
- Place chicken thighs on top of the vegetables skin-side up.
- Pour chicken broth around the vegetables to keep them moist.
- Bake for 40–45 minutes until chicken reaches 165°F and skin is golden and crispy.
- Broil for 2–3 minutes if extra crispy skin is desired.
- Garnish with chopped parsley and serve with pan juices.
Notes
Add a squeeze of fresh lemon before serving to brighten the flavors.
Nutrition
Calories: 520kcal | Carbohydrates: 34g | Protein: 38g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 125mg | Sodium: 720mg | Potassium: 980mg | Fiber: 5g | Sugar: 5g | Vitamin A: 22IU | Vitamin C: 75mg | Calcium: 6mg | Iron: 15mg