Thyme Travelers
Roasted Chicken Thighs with Garlic, Broccoli, and Bell Pepper Medley
50 minutes
Serves 4
DinnerMediterraneanGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by rustic European kitchens, this oven-roasted dinner features juicy chicken thighs infused with garlic, nestling into a bed of caramelized broccoli and bell peppers. You'll master the art of high-heat roasting for deeply flavorful, golden results, and pick up a trick or two about the magic of aromatic oils.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 425°F. Arrange a rack in the center and line a large rimmed baking sheet with parchment paper or foil for easier cleanup.
- 02Pat the chicken thighs dry with paper towels. In a large bowl, combine 2 tablespoons olive oil, minced garlic, thyme leaves, paprika, salt, and pepper. Add chicken thighs and toss well to coat.
- 03Let the chicken marinate in the bowl for at least 10 minutes while you prep the vegetables.
- 04In another large bowl, toss the broccoli florets and both bell peppers with the remaining 1 tablespoon olive oil and a big pinch of salt.
- 05Spread the vegetables evenly over the prepared baking sheet. Nestle the marinated chicken thighs, skin-side up, among the veggies. Scrape any extra marinade over the top.
- 06Roast for 35 to 40 minutes, rotating the pan halfway through, until the chicken is deeply golden and the vegetables are tender with crisp edges.
- 07If you want extra browning, broil for 2 to 3 minutes at the end, watching closely so nothing burns.
- 08Rest the chicken and vegetables on the pan for 5 minutes before serving.
- 09Serve with lemon wedges for squeezing over everything at the table.
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