Description
Garlic Herb Chicken with Roasted Potatoes and Peppers is a flavorful, one-pan dinner that’s perfect for busy weeknights. Tender, juicy chicken is seasoned with garlic and herbs, then roasted alongside crispy potatoes and sweet bell peppers for a balanced and satisfying meal.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 2 bell peppers (red and yellow), sliced
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C).
- In a large mixing bowl, combine olive oil, minced garlic, thyme, rosemary, oregano, salt, and pepper.
- Add chicken thighs to the bowl and coat well with the garlic herb mixture.
- On a large baking sheet or roasting pan, spread out the halved baby potatoes and sliced bell peppers.
- Drizzle with a little olive oil and season with salt and pepper, tossing to coat.
- Place the seasoned chicken thighs on top of the vegetables.
- Roast in the oven for 35–40 minutes, or until chicken reaches an internal temperature of 165°F (75°C) and potatoes are tender.
- Broil for an additional 2–3 minutes for extra crispiness, if desired.
- Remove from oven, garnish with chopped parsley, and serve hot.
Notes
- Use boneless chicken thighs or breasts for a quicker cook time.
- Swap in other vegetables like zucchini or carrots for variety.
- Marinate chicken ahead of time for deeper flavor.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 420
- Sugar: 4g
- Sodium: 310mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg