Description
A simple and flavorful one pan meal with juicy roasted chicken and perfectly caramelized vegetables, ideal for an easy and satisfying dinner.
Ingredients
Scale
- 6 chicken thighs
- 2 cups baby potatoes, halved
- 2 large carrots, sliced
- 2 cups broccoli florets
- 2 bell peppers, sliced
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
Instructions
- Preheat oven to 200°C.
- In a large bowl, combine chicken thighs, baby potatoes, carrots, broccoli, and bell peppers.
- Add olive oil, garlic, salt, black pepper, paprika, and oregano, then mix until everything is well coated.
- Lightly grease a large baking pan.
- Spread the chicken and vegetables evenly in the pan without overcrowding.
- Bake for 35 minutes, then flip the chicken and vegetables.
- Continue baking for another 15 minutes until the chicken is golden and fully cooked.
- Let it rest for a few minutes before serving.
Notes
- Cut vegetables evenly for consistent cooking.
- Avoid overcrowding the pan to ensure proper roasting.
- Add a squeeze of lemon juice before serving for extra freshness.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 110mg