Description
A vibrant and comforting one-pan meal featuring juicy roasted chicken thighs, crispy potatoes, and sweet bell peppers all infused with zesty lemon and garlic.
Ingredients
- Chicken Thighs (bone-in, skin-on): 4 pieces
- Baby Potatoes: 1.5 pounds, halved
- Red Bell Pepper: 1 large, sliced
- Yellow Bell Pepper: 1 large, sliced
- Red Onion: 1 medium, sliced
- Garlic: 4 cloves, minced
- Lemon: 1, sliced
- Olive Oil: 3 tablespoons
- Paprika: 1 teaspoon
- Dried Oregano: 1 teaspoon
- Salt: 1.5 teaspoons
- Black Pepper: 1 teaspoon
Instructions
- Preheat Your Equipment: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
- Combine Ingredients: Toss chicken with olive oil, garlic, paprika, oregano, salt, and pepper. In a separate bowl, toss potatoes and veggies with oil and seasoning.
- Prepare Your Cooking Vessel: Lightly oil the sheet pan or line it to prevent sticking.
- Assemble the Dish: Arrange chicken on the sheet pan, scatter veggies and lemon slices around.
- Cook to Perfection: Roast for 40-45 minutes, flipping veggies halfway. Chicken should reach 165°F.
- Finishing Touches: Broil for 2-3 minutes if desired. Let rest before serving.
- Serve and Enjoy: Plate and serve with pan juices or a fresh herb garnish.
Notes
- Note: Marinate chicken overnight for deeper flavor.
- Note: Broil at the end for extra crispiness.
- Note: Don’t overcrowd the pan to ensure roasting, not steaming.