Mediterranean One-Pan Garlic Herb Roasted Chicken Thighs with Potatoes, Broccoli & Peppers
This Mediterranean One-Pan Garlic Herb Roasted Chicken Thighs with Potatoes, Broccoli, and Peppers is a wholesome meal full of color, flavor, and comfort. Juicy chicken thighs roast alongside golden potatoes, tender broccoli, and sweet bell peppers, all coated in olive oil, garlic, lemon, and herbs.
It’s hearty but fresh, filling without being heavy, and beautifully simple — everything cooks together on one pan, letting the ingredients mingle and build flavor naturally. Whether for a family dinner or meal prep for the week, this dish is as easy as it is satisfying.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Serves: 4
Ingredients
For the Chicken and Vegetables:
4 bone-in, skin-on chicken thighs
4 medium potatoes, cut into bite-sized chunks (Yukon gold or red potatoes work well)
1 medium head of broccoli, cut into florets
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 tbsp olive oil
3 garlic cloves, minced
1 tsp dried oregano
½ tsp dried thyme
½ tsp dried rosemary
½ tsp paprika (optional, for color)
Juice and zest of ½ lemon
Salt and black pepper, to taste
1 tbsp chopped fresh parsley, for garnish
Instructions
1. Prepare the Chicken and Potatoes
Preheat your oven to 400°F (200°C).
Pat chicken thighs dry with paper towels for crispier skin.
In a large bowl, toss potatoes with 1½ tbsp olive oil, half of the garlic, and a pinch of salt, pepper, oregano, thyme, and rosemary.
Arrange them on a large baking sheet or ovenproof pan and roast alone for 15 minutes to give them a head start.
2. Add the Chicken and Vegetables
While the potatoes start roasting, mix the remaining olive oil, garlic, herbs, paprika, lemon juice, and zest in a bowl.
Rub the mixture over the chicken thighs, coating them evenly.
After the potatoes have roasted for 15 minutes, remove the tray and add the chicken thighs, broccoli florets, and bell pepper slices.
Toss everything gently so the vegetables are coated in the pan juices.
3. Roast Everything Together
Return the tray to the oven and roast for 30–35 more minutes, until the chicken is golden and the internal temperature reaches 165°F (74°C).
Toss the vegetables halfway through to ensure even roasting.
For extra-crispy chicken skin, broil for 2–3 minutes at the end.
4. Serve
Remove from the oven and let the chicken rest for 5 minutes.
Sprinkle with fresh parsley and a squeeze of lemon juice before serving.
Serve directly from the pan for an easy, rustic presentation.
Tips
Roast in stages: Giving the potatoes a head start ensures they turn crisp without overcooking the vegetables.
Broccoli trick: Toss the broccoli lightly in olive oil before adding it so it roasts, not steams.
Color matters: Use both red and yellow bell peppers — they add sweetness and make the dish more vibrant.
Crispier skin: Roast the chicken uncovered and don’t overcrowd the pan.
Add flavor layers: Sprinkle a bit of lemon zest right before serving for a burst of freshness.
Use fresh herbs if possible: They elevate the aroma and give a bright Mediterranean finish.
Variations
Greek-Style Upgrade:
Add crumbled feta and a handful of Kalamata olives during the last 10 minutes of roasting.
Spicy Version:
Add chili flakes or a spoonful of harissa to the olive oil mix for heat.
Citrus-Herb Mix:
Try orange zest along with lemon for a fragrant, slightly sweet twist.
Low-Carb Option:
Replace potatoes with cauliflower or turnips to lighten up the dish.
With Yogurt Marinade:
Marinate the chicken in Greek yogurt, garlic, herbs, and lemon overnight for an extra tender texture.
Make it Vegan:
Skip the chicken and roast the vegetables with chickpeas or tofu for a hearty vegetarian meal.
Q&A Section
Q: Can I use boneless chicken thighs or breasts?
Yes, but reduce the cooking time to 25–30 minutes to prevent drying out.
Q: How do I keep the vegetables from getting soggy?
Don’t overcrowd the pan — give everything space to roast properly.
Q: Can I use frozen broccoli?
Yes, but thaw and pat dry first. Fresh broccoli gives a better roasted texture.
Q: What can I serve with it?
It’s perfect with tzatziki, a side of hummus, or a simple green salad.
Q: Can I make this ahead?
You can prep the vegetables and marinate the chicken up to a day ahead. Roast when ready to serve.
Nutrition Breakdown (per serving, approx.)
Calories: 540
Protein: 35 g
Fat: 32 g
Carbohydrates: 28 g
Fiber: 5 g
Sugar: 4 g
Sodium: 520 mg
(Values vary slightly depending on oil amount and potato type.)
Conclusion
This Mediterranean One-Pan Garlic Herb Roasted Chicken Thighs with Potatoes, Broccoli, and Peppers is a meal that checks every box — colorful, nutritious, and bursting with bright, balanced flavor. The chicken comes out juicy with perfectly crisp skin, while the potatoes, peppers, and broccoli soak up all those garlic-herb juices. It’s simple enough for a busy weeknight and impressive enough for guests — all with just one pan to clean.