Ultimate One-Pan Baked Chicken Thighs with Potatoes & Peppers
Crispy, juicy chicken thighs are oven-roasted with golden potatoes, sweet bell peppers, onions, and herbs. This one-pan dinner is simple, fuss-free, and bursting with Mediterranean-inspired flavor.
Prep: 15 minutes
Cooking: 45 minutes
Total: 1 hour
Servings:4
Ingredients
For the Chicken & Marinade
6 bone-in, skin-on chicken thighs
3 tbsp olive oil
4 garlic cloves, minced
1 tsp smoked paprika
1 tsp dried oregano
1 tsp dried thyme
Juice of 1 lemon + lemon slices for roasting
Salt & freshly ground black pepper, to taste
For the Veggies
500 g (1 lb) baby potatoes, halved
2 bell peppers (red + yellow), sliced into strips
1 medium red onion, sliced
2 tbsp olive oil
1 tsp dried Italian herbs
Salt & pepper, to taste
Instructions
Preheat oven to 400°F (200°C). Lightly oil a large baking dish or sheet pan.
Season chicken
In a bowl, whisk olive oil, garlic, paprika, oregano, thyme, lemon juice, salt, and pepper.
Rub mixture all over chicken thighs.
Prepare veggies
Toss potatoes, peppers, and onion with olive oil, herbs, salt, and pepper.
Arrange on pan
Spread veggies evenly on the pan.
Nestle chicken thighs on top, skin-side up.
Add lemon slices around for extra flavor.
Bake
Roast for 40–45 minutes until chicken reaches 175°F (80°C) and skin is crispy.
Stir veggies halfway through for even roasting.
Finish & serve
Broil for 2–3 minutes at the end if you want extra crispiness.
Garnish with fresh parsley before serving.
Notes & Tips
Extra flavor → Add olives or sundried tomatoes before baking.
Spicy kick → Sprinkle chili flakes or add a sliced chili to the marinade.
Make ahead → Marinate chicken up to 24 hours in advance for deeper flavor.
Crispier potatoes → Parboil for 5 minutes before roasting.
Frequently Asked Questions
Q: Can I use boneless thighs?
A: Yes, reduce cooking time to ~30–35 minutes.
Q: Can I use chicken breasts instead?
A: Yes, but thighs stay juicier. If using breasts, bake ~30 minutes to avoid drying out.
Q: Can I swap veggies?
A: Absolutely! Zucchini, carrots, or cherry tomatoes also roast beautifully.
Nutritional Information
Calories: ~520
Protein: 34g
Carbs: 28g
Fat: 28g
Fiber: 5g
Sugar: 6g