🍗 Ultimate One-Pan Baked Chicken Thighs with Potatoes & Peppers 🌶️🥔
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4
Calories: ~540 per serving
Ingredients 🛒
8 bone-in, skin-on chicken thighs 🍗
4 medium yellow potatoes, peeled and cubed 🥔
1 red bell pepper, chopped 🌶️
1 yellow bell pepper, chopped 🌶️
3 tbsp olive oil 🫒
2 tbsp soy sauce 🍶
1 tbsp Dijon mustard
1 tbsp honey 🍯
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
Salt and black pepper to taste 🧂
2 tbsp fresh parsley, chopped 🌿
Instructions 👩🍳
Preheat your oven to 200°C (400°F). Lightly grease a large baking tray.
Prepare the marinade: In a small bowl, whisk together olive oil, soy sauce, mustard, honey, paprika, garlic powder, onion powder, salt, and pepper.
Coat the chicken: Rub about half the marinade over the chicken thighs, making sure the skin is well coated. Let marinate for 10–15 minutes if time allows.
Toss the vegetables: In a large bowl, mix the cubed potatoes and bell peppers with the remaining marinade until well coated.
Assemble the tray: Spread the veggies across the tray, then nestle the chicken thighs evenly on top, skin side up.
Bake uncovered for 40–45 minutes, until the chicken skin is crispy and deep golden, and potatoes are fork-tender.
Broil (optional): For extra crispiness, broil on high for 2–3 minutes at the end, watching carefully.
Garnish with chopped parsley and serve hot!
Notes & Variations 📌
Swap Dijon for wholegrain mustard for a tangy texture.
Add sliced onions or cherry tomatoes for extra flavor.
Use sweet potatoes instead of yellow potatoes for a sweeter spin.