Roasted Chicken Thighs with Garlic Herb Potatoes and Broccoli
Roasted Chicken Thighs with Garlic Herb Potatoes and Broccoli
Ingredients
For the Roasted Chicken Thighs
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
For the Garlic Herb Potatoes
- 1 1/2 pounds russet potatoes, washed and cut into 1-inch cubes
- 2 tablespoons olive oil
- 3 garlic, cloves, minced
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup mozzarella cheese, shredded
For the Roasted Broccoli
- 1 pound fresh broccoli, cut into florets
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400
- 2
Prepare the chicken: Pat the chicken thighs dry thoroughly with paper towels. In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, and 1/2 teaspoon dried oregano. Drizzle the chicken with 2 tablespoons of olive oil, then rub the seasoning mix generously over all sides of the chicken thighs.
⏱️ 5 min
- 3
Prepare the potatoes: In a large bowl, toss the cubed potatoes with 2 tablespoons of olive oil, minced garlic, 1 teaspoon dried rosemary, 1/2 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper until the potatoes are evenly coated.
⏱️ 5 min
- 4
Arrange for roasting: Place the seasoned chicken thighs on one side of the prepared baking sheet. Spread the seasoned potatoes in a single layer on the other side of the baking sheet, ensuring they are not overcrowded to promote even roasting.
⏱️ 2 min
- 5
Initial roast: Transfer the baking sheet to the preheated oven and bake the chicken and potatoes for 25 minutes.
⏱️ 25 min•🌡️ 400
- 6
Prepare the broccoli: While the chicken and potatoes are roasting, cut the fresh broccoli into bite-sized florets. In a medium bowl, toss the broccoli florets with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
⏱️ 5 min
- 7
Add broccoli and finish roasting: After 25 minutes, carefully remove the baking sheet from the oven. Add the seasoned broccoli florets to the baking sheet, spreading them out. Return to the oven and continue roasting for another 15-20 minutes, or until the chicken reaches an internal temperature of 175°F, the potatoes are tender and lightly browned, and the broccoli is tender-crisp.
⏱️ 20 min•🌡️ 400
- 8
Melt cheese: During the last 5 minutes of roasting, sprinkle the shredded mozzarella cheese evenly over the potatoes. Return to the oven until the cheese is melted and bubbly.
⏱️ 5 min•🌡️ 400
- 9
Serve: Remove the baking sheet from the oven. Let the chicken rest for 5 minutes before serving. Serve hot with the garlic herb potatoes and roasted broccoli.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Chicken Thighs with Garlic Herb Potatoes and Broccoli
Ingredients
For the Roasted Chicken Thighs
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
For the Garlic Herb Potatoes
- 1 1/2 pounds russet potatoes, washed and cut into 1-inch cubes
- 2 tablespoons olive oil
- 3 garlic, cloves, minced
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup mozzarella cheese, shredded
For the Roasted Broccoli
- 1 pound fresh broccoli, cut into florets
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400 - 2
Prepare the chicken: Pat the chicken thighs dry thoroughly with paper towels. In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, and 1/2 teaspoon dried oregano. Drizzle the chicken with 2 tablespoons of olive oil, then rub the seasoning mix generously over all sides of the chicken thighs.
⏱️ 5 min - 3
Prepare the potatoes: In a large bowl, toss the cubed potatoes with 2 tablespoons of olive oil, minced garlic, 1 teaspoon dried rosemary, 1/2 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper until the potatoes are evenly coated.
⏱️ 5 min - 4
Arrange for roasting: Place the seasoned chicken thighs on one side of the prepared baking sheet. Spread the seasoned potatoes in a single layer on the other side of the baking sheet, ensuring they are not overcrowded to promote even roasting.
⏱️ 2 min - 5
Initial roast: Transfer the baking sheet to the preheated oven and bake the chicken and potatoes for 25 minutes.
⏱️ 25 min•🌡️ 400 - 6
Prepare the broccoli: While the chicken and potatoes are roasting, cut the fresh broccoli into bite-sized florets. In a medium bowl, toss the broccoli florets with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
⏱️ 5 min - 7
Add broccoli and finish roasting: After 25 minutes, carefully remove the baking sheet from the oven. Add the seasoned broccoli florets to the baking sheet, spreading them out. Return to the oven and continue roasting for another 15-20 minutes, or until the chicken reaches an internal temperature of 175°F, the potatoes are tender and lightly browned, and the broccoli is tender-crisp.
⏱️ 20 min•🌡️ 400 - 8
Melt cheese: During the last 5 minutes of roasting, sprinkle the shredded mozzarella cheese evenly over the potatoes. Return to the oven until the cheese is melted and bubbly.
⏱️ 5 min•🌡️ 400 - 9
Serve: Remove the baking sheet from the oven. Let the chicken rest for 5 minutes before serving. Serve hot with the garlic herb potatoes and roasted broccoli.
⏱️ 5 min