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Garlic Herb Chicken with Roasted Potatoes and Peppers – An Easy One-Pan Dinner Full of Flavor

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A simple yet flavorful one-pan dinner featuring juicy garlic herb chicken roasted alongside tender potatoes and sweet bell peppers. Perfect for busy weeknights, this dish is both hearty and satisfying.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs or breasts
  • 1 lb baby potatoes, halved
  • 2 bell peppers (red, yellow, or orange), sliced
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp dried oregano
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, combine olive oil, garlic, thyme, rosemary, oregano, paprika, salt, and pepper.
  3. Add the chicken thighs to the bowl and coat well with the herb mixture. Let marinate for at least 10 minutes.
  4. Toss the potatoes and bell peppers in the remaining marinade mixture.
  5. Arrange the chicken, potatoes, and peppers in a single layer on a large baking sheet or roasting pan.
  6. Roast for 30–35 minutes, or until the chicken is cooked through and the potatoes are tender and golden.
  7. Optional: broil for the last 2–3 minutes for extra crispiness.
  8. Remove from oven, garnish with chopped parsley, and serve hot.

Notes

  • Chicken thighs remain juicier than breasts but either can be used.
  • Marinating longer improves flavor but is optional for quick prep.
  • Use a meat thermometer to ensure chicken reaches 165°F (74°C).
  • Customize with seasonal vegetables like zucchini or carrots.

Nutrition

Keywords: garlic herb chicken, one-pan dinner, roasted potatoes and peppers, easy chicken recipe, sheet pan meal

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