One-Pan Baked Chicken Thighs with Potatoes, Broccoli & Peppers
Enjoy easy-to-make One-Pan Baked Chicken Thighs with Potatoes, Broccoli & Peppers—a flavor-packed dish perfect for any night! Try it today!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 8 bone-in, skin-on chicken thighs
- 500g potatoes, chopped into cubes
- 1 red bell pepper, diced
- 2 cups broccoli florets
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried thyme
- Salt & pepper to taste
- 1/2 cup chicken broth
- Fresh parsley for garnish
Instructions
- Preheat your oven to 200°C (400°F).
- In a mixing bowl, combine olive oil, minced garlic, smoked paprika, thyme, salt, and pepper.
- Add chicken thighs, potatoes, bell pepper, and broccoli to the bowl; toss until everything is evenly coated.
- Lightly oil a large baking dish and arrange the chicken thighs skin-side up with vegetables around them.
- Pour chicken broth into the bottom of the dish.
- Bake in the preheated oven for about 45 minutes or until the chicken reaches an internal temperature of 74°C (165°F) and juices run clear.
Nutrition
- Serving Size: 1 chicken thigh with vegetables (300g)
- Calories: 430
- Sugar: 3g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 110mg