✨ Herb-Roasted Chicken Thighs & Veggie Traybake 🍗🥦🥔
A cozy, rustic one-pan meal that’s bursting with flavor and perfect for busy weeknights. With crispy herbed chicken, tender potatoes, and vibrant veggies, this traybake delivers comfort and simplicity in every bite.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Servings: 4
- Calories: ~480 per serving
🛒 Ingredients
- 🍗 8 chicken thighs (bone-in, skin-on)
- 🧂 Salt and black pepper, to taste
- 🧄 4 garlic cloves, minced
- 🫒 2 tbsp olive oil
- 🌿 1 tsp dried thyme
- 🌿 1 tsp dried oregano
- 🌱 1 tbsp fresh parsley, chopped
- 🥔 4 yellow potatoes, peeled and diced
- 🌶️ 1 red bell pepper, chopped
- 🥦 1½ cups broccoli florets
- 🍋 Juice of half a lemon
- 🧈 1 tbsp melted butter (optional)
👨🍳 Method
- Preheat your oven to 400°F (200°C). Lightly grease a large baking dish with oil or cooking spray.
- Season the chicken with salt, pepper, garlic, olive oil, thyme, and oregano. Rub the seasoning well under the skin and over the meat.
- Spread the diced potatoes evenly across the bottom of the baking dish. Drizzle with olive oil and a pinch of salt.
- Place the chicken thighs skin-side up on top of the potatoes, leaving space between each piece.
- Roast for 25 minutes to begin browning the chicken and softening the potatoes.
- Add the broccoli florets and chopped red pepper to the tray. Drizzle lemon juice over everything and brush the chicken with melted butter if using.
- Return to the oven for another 20 minutes, or until the chicken is golden and fully cooked (165°F / 74°C internally).
- For extra crispy skin, broil for 2–3 minutes at the end.
- Sprinkle fresh parsley on top and serve warm.
🔁 Tips & Variations
- Feel free to swap in other vegetables like carrots, zucchini, or squash.
- For a spicy kick, add crushed red pepper flakes to the seasoning mix.
