Ingredients
Scale
- 3 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 4 bone-in, skin-on chicken thighs
- 3 cups baby potatoes, halved or quartered
- 2 bell peppers, sliced
- 2 cups broccoli florets
- 1 tsp dried rosemary
- 1 tsp paprika
- Salt & pepper, to taste
- Fresh lemon wedges, for serving (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment or foil.
- In a large bowl, toss potatoes and bell peppers with 2 tbsp olive oil, garlic, thyme, rosemary, paprika, salt, and pepper.
- Pat chicken dry. Rub with remaining olive oil, garlic, salt, and pepper.
- Arrange seasoned vegetables on sheet pan. Nestle chicken thighs on top.
- Roast for 25 minutes.
- Toss broccoli with a bit of oil, salt, and pepper. Add to pan. Stir veggies slightly.
- Continue roasting 15–20 minutes, until chicken is 165°F and veggies are tender.
- Let rest 5 minutes. Serve with lemon wedges if desired.
Notes
- Use bone-in chicken for best flavor and moisture.
- Swap broccoli with green beans or asparagus if preferred.
- For crispier chicken skin, broil for 2–3 minutes at the end.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 chicken thigh + vegetables
- Calories: 490
- Sugar: 5g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 105mg
Keywords: herb roasted chicken, sheet pan chicken dinner, oven roasted chicken, easy weeknight meal, healthy chicken and vegetables