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Garlic herb roasted chicken thighs with potatoes, broccoli, and peppers on a plate

One-man Garlic Herb Roasted Chicken Thighs with Potatoes, Broccoli & Peppers

A simple, delicious one-pan meal featuring chicken thighs and assorted vegetables, perfect for any day of the week.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces chicken thighs Skin-on for a crispy texture
  • 4 pieces potatoes, cubed Leave skin on for extra nutrients
  • 2 cups broccoli florets
  • 1 piece bell pepper, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste salt and pepper

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, mix olive oil, minced garlic, thyme, rosemary, salt, and pepper.
  3. Add chicken thighs and vegetables (potatoes, broccoli, and peppers) to the bowl and toss until well coated.
  4. Arrange the chicken and vegetables on a baking sheet.
Cooking
  1. Roast in the preheated oven for 35-40 minutes, until the chicken is cooked through and vegetables are tender.
  2. Serve warm and enjoy your meal!

Notes

This dish is best served straight from the oven. For added flavor, sprinkle fresh herbs or a squeeze of lemon before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 2 months.