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 your oven to 400°F (200°C).
Prepare all vegetables: halve the baby potatoes, chop carrots, cut broccoli into florets, and dice the red bell pepper.
In a large bowl, combine chicken thighs and all the chopped vegetables.
Drizzle with olive oil and add minced garlic, Italian herbs, paprika, salt, and pepper. Toss everything until well coated.
Spread the chicken and vegetable mixture evenly onto a large roasting pan or baking sheet. Place chicken thighs skin-side up and ensure space between pieces.
Roast uncovered for about 45 minutes, or until the chicken is fully cooked (internal temp 165°F) and the vegetables are tender and lightly caramelized.
Optional: squeeze fresh lemon juice over the dish just before serving for added brightness.
Serve directly from the pan and enjoy hot.
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