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Oven-Baked Chicken with Potatoes & Peppers

A delicious and healthy meal packed with protein from chicken thighs and fiber from vegetables, perfect for a comforting family dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces bone-in, skin-on chicken thighs Provides a juicy and flavorful base.
  • 1.5 lbs baby gold potatoes Adds a creamy texture and cooks evenly.
  • 1 piece red bell pepper Brings color and nutrients.
  • 1 piece green bell pepper Brings color and nutrients.
  • 1 large red onion Provides sweetness and depth.
  • 3 tbsp olive oil Enhances flavors and adds heart-healthy fats.
  • 4 cloves minced garlic Elevates the dish with aromatic flavor.
  • 1 tsp salt For seasoning.
  • 1 tsp black pepper For seasoning.
  • 1 tsp smoked paprika For seasoning.
  • 1 tsp dried oregano For seasoning.
  • 1/2 tsp dried thyme For seasoning.
  • 1/2 tsp red pepper flakes Optional for extra heat.
  • 1/2 cup chicken broth Keeps the dish moist.
  • 1 tbsp fresh chopped parsley Used as a garnish.

Method
 

Preparation
  1. Preheat your oven to 400°F.
  2. In a large mixing bowl, toss together the halved baby gold potatoes, chopped red and green bell peppers, and red onion with olive oil, minced garlic, salt, black pepper, smoked paprika, dried oregano, and dried thyme.
  3. Spread the seasoned veggies in a large baking dish and nestle the chicken thighs on top, skin side up.
  4. Pour the chicken broth around the chicken.
Cooking
  1. Bake in the preheated oven for 40-45 minutes until the chicken reaches an internal temperature of 165°F.
  2. If desired, broil for an additional 2-3 minutes after baking for extra crispiness on the chicken skin.
Serving
  1. Garnish your dish with fresh parsley before serving hot.

Notes

Meal prep: Great for making in bulk, and leftovers can be stored in an airtight container for up to 4 days. Variations: Feel free to switch up the vegetables based on what you have on hand.