Description
A simple yet flavorful one-pan dinner featuring juicy garlic herb chicken roasted alongside tender potatoes and sweet bell peppers. Perfect for busy weeknights, this dish is both hearty and satisfying.
Ingredients
Scale
- 4 boneless, skinless chicken thighs or breasts
- 1 lb baby potatoes, halved
- 2 bell peppers (red, yellow, or orange), sliced
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 1/2 tsp paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine olive oil, garlic, thyme, rosemary, oregano, paprika, salt, and pepper.
- Add the chicken thighs to the bowl and coat well with the herb mixture. Let marinate for at least 10 minutes.
- Toss the potatoes and bell peppers in the remaining marinade mixture.
- Arrange the chicken, potatoes, and peppers in a single layer on a large baking sheet or roasting pan.
- Roast for 30–35 minutes, or until the chicken is cooked through and the potatoes are tender and golden.
- Optional: broil for the last 2–3 minutes for extra crispiness.
- Remove from oven, garnish with chopped parsley, and serve hot.
Notes
- Chicken thighs remain juicier than breasts but either can be used.
- Marinating longer improves flavor but is optional for quick prep.
- Use a meat thermometer to ensure chicken reaches 165°F (74°C).
- Customize with seasonal vegetables like zucchini or carrots.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 5g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg