I Need a Recipe

Easy • Chicken

Golden Chicken Thighs & Roasted Veggies

Juicy, golden-brown chicken thighs roasted alongside a colorful medley of vegetables for a complete meal.

Prep
15 min
Cook
30 min
Servings
4
Level
Easy
Golden Chicken Thighs & Roasted Veggies

Say hello to your new favorite one-pan dinner! Our Golden Chicken Thighs & Roasted Veggies delivers incredible flavor with minimal effort. The chicken gets irresistibly crispy, while the vegetables turn tender and sweet. It’s comforting, nourishing, and a breeze to clean up!

Ingredients

Yield: 4 servings

Main

  • 4 bone-in, skin-on chicken thighs (about 2 lbs total)
  • 1 lb small potatoes, quartered (yellow or red)
  • 1 head broccoli, cut into florets
  • 1 red bell pepper, cored and cut into 1-inch strips
  • 3 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish (optional)

Preparation

  1. Step 1

    Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.

  2. Step 2

    In a large bowl, toss the quartered potatoes, broccoli florets, and red bell pepper with 2 tablespoons of olive oil, 1/2 tsp garlic powder, 1/4 tsp oregano, salt, and pepper.

  3. Step 3

    In a separate small bowl, whisk together the remaining 1 tablespoon olive oil, paprika, remaining 1/2 tsp garlic powder, remaining 1/4 tsp oregano, salt, and pepper. Pat chicken thighs dry, then rub generously with the spice mixture.

  4. Step 4

    Arrange the seasoned vegetables and chicken thighs in a single layer on the prepared baking sheet. Place chicken skin-side up.

  5. Step 5

    Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and slightly caramelized. If needed, broil for the last 2-3 minutes for extra crispy chicken skin.

  6. Step 6

    Garnish with fresh parsley, if using, and serve immediately.

Tips

  • For even cooking, try to cut your vegetables into similar-sized pieces.
  • If you prefer boneless, skinless chicken thighs, reduce cooking time by about 5-10 minutes.
  • Feel free to swap in other vegetables like carrots, zucchini, or onions.

More recipes you'll love

One-Pan Chicken and Rice Pilaf
Weeknight•50 min
One-Pan Chicken and Rice Pilaf

A deeply flavorful, comforting chicken and rice dish that cooks entirely in one pan, making cleanup a breeze.