Ingredients
- 6–8 chicken thighs (bone-in or boneless, skin-on preferred)
- 1 lb baby potatoes, halved
- 3 carrots, peeled and chopped
- 1 small head broccoli, cut into florets
- 1 red bell pepper, diced
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 2 teaspoons Italian herbs or mixed dried herbs
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- Optional: fresh lemon wedges, for serving
Instructions
- Preheat oven to 400°F (200°C).
- Prepare vegetables: halve baby potatoes, chop carrots, cut broccoli into florets, and dice bell pepper.
- In a large bowl, combine chicken thighs and prepared vegetables.
- Drizzle with olive oil, add minced garlic, herbs, paprika, salt, and pepper, and toss to coat evenly.
- Spread mixture onto a large roasting pan or baking sheet, placing chicken skin-side up.
- Roast uncovered for about 45 minutes, until chicken reaches 165°F internally and vegetables are tender.
- Optional: squeeze fresh lemon juice over the dish before serving for added brightness.
- Serve hot, straight from the pan.
Notes
- Use chicken drumsticks or breasts, adjusting cook time as needed.
- Swap in seasonal veggies like sweet potatoes, Brussels sprouts, or zucchini.
- Marinate chicken in olive oil, lemon juice, and herbs beforehand for extra flavor.
- For a low-carb option, replace potatoes with cauliflower.
- Add red pepper flakes for a spicy kick.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner, Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: 1 portion (approx. 1-2 thighs with veggies)
- Calories: 450
- Sugar: 5g
- Sodium: 380mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 140mg
