This easy one-pan Baked Chicken Thighs with Potatoes, Broccoli, and Red Bell Pepper is the ultimate weeknight dinner—crispy skin-on chicken thighs roasted to perfection alongside tender potatoes and vibrant veggies, all infused with garlic, herbs, and a hint of lemon. Minimal prep, one dish to clean, and maximum flavor! 🍗🥔🥦

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories per serving: ~580 kcal

Ingredients

• 8 bone-in, skin-on chicken thighs
• 500g (about 1 lb) yellow potatoes, cut into chunks
• 1 red bell pepper, chopped
• 200g broccoli florets
• 5 garlic cloves, peeled (left whole or smashed)
• 2 tbsp olive oil
• Juice of ½ lemon
• 1 tsp garlic powder
• 1 tsp sweet paprika
• 1 tsp dried oregano or Italian seasoning
• Salt and black pepper, to taste
• Optional: 100ml (about ½ cup) chicken broth or dry white wine (for a simple pan sauce)
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat the Oven: Heat your oven to 200°C (390°F). Lightly grease a large baking dish or sheet pan with olive oil.
2. Season the Chicken: Pat the chicken thighs dry with paper towels (this helps achieve crispy skin). Season generously on both sides with garlic powder, sweet paprika, dried oregano, salt, and black pepper.
3. Prep the Vegetables: In a large bowl, toss the potato chunks, broccoli florets, chopped red bell pepper, and whole garlic cloves with the olive oil, lemon juice, salt, and black pepper until evenly coated.
4. Assemble the Dish: Spread the vegetables in an even layer in the prepared baking dish. Nestle the seasoned chicken thighs on top, skin-side up. If using, pour the chicken broth or white wine around the edges for extra moisture and a flavorful pan sauce.
5. Roast: Bake uncovered in the preheated oven for 40–45 minutes, or until the chicken is golden and cooked through (internal temperature 165°F/75°C), and the vegetables are tender. For extra crispy skin, switch to broil for the last 2–3 minutes—watch closely to avoid burning!
6. Garnish and Serve: Remove from the oven and let rest for a few minutes. Sprinkle with freshly chopped parsley. Spoon any pan juices over the chicken and veggies for a simple herb-infused sauce. Serve hot!

Tips & Variations

• Vegetable Swaps: Try sweet potatoes, cauliflower, zucchini, or carrots for variety.
• Add Some Heat: Sprinkle in chili flakes or red pepper flakes for a mild kick.
• Make it Saucy: The optional broth/wine creates a light pan sauce—stir in a pat of butter off-heat for extra richness.
• Pro Tip: Cut potatoes into similar-sized chunks for even cooking. Bone-in thighs stay juicier, but boneless works too (reduce cook time by 10-15 minutes).

This hearty, wholesome one-pan meal is flavorful, nutritious, and incredibly simple—perfect for busy evenings or meal prep! Enjoy! ✨