Sundays are my favorite day of the week. There’s just something special about that cozy, relaxed feeling that comes with the weekend. A few years ago, I started a new tradition that has become the highlight of my Sundays – making One-Pan Herb Roasted Chicken with Potatoes, Peppers & Broccoli. It’s the kind of dish that fills your home with the most mouthwatering aromas and brings everyone together around the table.

I can still remember the first time I tried this One-Pan Herb Roasted Chicken with Potatoes, Peppers & Broccoli recipe. My sister had just had a baby, and I wanted to bring her and her family a comforting, nourishing meal they could enjoy without any fuss. As soon as I pulled that pan out of the oven, I knew I had found a new family favorite. The chicken was juicy and full of flavor, the potatoes were crispy on the outside and fluffy on the inside, and the broccoli and peppers were perfectly roasted. It was like a complete meal all in one pan!

Ever since that day, One-Pan Herb Roasted Chicken with Potatoes, Peppers & Broccoli has become a staple in my kitchen. It’s the dish I turn to when I want something easy and delicious, whether I’m feeding a crowd or just cooking for myself. The best part is, it’s endlessly customizable – you can switch up the herbs, use different veggies, or even add in some sausage or bacon. But no matter how you make it, this One-Pan Herb Roasted Chicken with Potatoes, Peppers & Broccoli is always a hit.

Why This One-Pan Herb Roasted Chicken with Potatoes, Peppers & Broccoli Recipe Will Become Your Go-To

The Secret Behind Perfect One-Pan Herb Roasted Chicken with Potatoes, Peppers & Broccoli

The secret to this One-Pan Herb Roasted Chicken with Potatoes, Peppers & Broccoli is in the way the ingredients are layered and cooked together. By roasting everything on a single sheet pan, you get that delicious caramelization on the chicken and veggies, and the flavors all meld together beautifully. Plus, it’s so easy – just toss everything in, pop it in the oven, and let the magic happen!

Essential Ingredients You’ll Need

For the perfect One-Pan Herb Roasted Chicken with Potatoes, Peppers & Broccoli, you’ll need:

– Boneless, skinless chicken thighs: These stay juicier and more flavorful than chicken breasts when roasted.
– Potatoes: Yukon Gold or red potatoes work best, as they get crispy on the outside and tender on the inside.
– Bell peppers: A mix of colors adds lots of flavor and visual appeal.
– Broccoli florets: Roasting brings out the natural sweetness of the broccoli.
– Olive oil: This helps everything get nicely browned and crispy.
– Garlic: Minced or grated garlic adds a savory depth of flavor.
– Fresh herbs: A blend of rosemary, thyme, and oregano complements the chicken and veggies perfectly.
– Salt and pepper: To season everything to perfection.

Step-by-Step One-Pan Herb Roasted Chicken with Potatoes, Peppers & Broccoli Instructions

Preparing Your One-Pan Herb Roasted Chicken with Potatoes, Peppers & Broccoli

This One-Pan Herb Roasted Chicken with Potatoes, Peppers & Broccoli is incredibly easy to make, with just a few simple steps. It takes about an hour from start to finish, and all you need is a large sheet pan and your oven. Let’s get started!

1- Preheat your oven to 400°F (200°C). While it’s heating up, cut the potatoes into 1-inch chunks and place them on your sheet pan.

2- Toss the potato chunks with a few tablespoons of olive oil, minced garlic, and a generous sprinkle of salt and pepper. Roast the potatoes for 15 minutes, giving them a stir halfway through.

3- After 15 minutes, add the chicken thighs, bell pepper slices, and broccoli florets to the pan. Drizzle everything with more olive oil and sprinkle with the fresh herbs, salt, and pepper.

4- Return the pan to the oven and roast for another 25-30 minutes, or until the chicken is cooked through and the veggies are tender and lightly charred.

5- Once it’s all done, you can give the whole thing a final toss to evenly distribute the herbs and juices.

6- Serve your delicious One-Pan Herb Roasted Chicken with Potatoes, Peppers & Broccoli immediately, while it’s hot and crispy. Enjoy!

Pro Tips for Success

To make sure your One-Pan Herb Roasted Chicken with Potatoes, Peppers & Broccoli turns out perfectly every time, here are a few pro tips:

– Cut the potatoes into even, 1-inch chunks so they cook through evenly.
– Don’t overcrowd the pan – spread everything out in a single layer for maximum browning.
– Keep an eye on the veggies towards the end to make sure they don’t burn.
– Let the chicken rest for a few minutes before serving to lock in all those juices.
– Feel free to adjust the herb blend to your personal taste preferences.

Serving and Storing Your One-Pan Herb Roasted Chicken with Potatoes, Peppers & Broccoli

Perfect Pairings for One-Pan Herb Roasted Chicken with Potatoes, Peppers & Broccoli

This One-Pan Herb Roasted Chicken with Potatoes, Peppers & Broccoli is a complete meal in itself, but it also pairs beautifully with a variety of side dishes. Try serving it with a fresh green salad, some crusty bread, or even a simple side of steamed rice. For drinks, a crisp white wine or a light, refreshing beer would be perfect.

Storage and Make-Ahead Tips

One of the best things about this One-Pan Herb Roasted Chicken with Potatoes, Peppers & Broccoli is that it reheats so well. If you have any leftovers, just store them in an airtight container in the fridge for up to 4 days. When you’re ready to enjoy them again, simply reheat in the oven or microwave until hot.

You can also make this dish ahead of time and freeze it for later. Just assemble everything on the sheet pan, cover tightly, and freeze for up to 3 months. When you’re ready to eat, simply thaw it in the fridge overnight and then bake as usual.

Variations and Dietary Adaptations for One-Pan Herb Roasted Chicken with Potatoes, Peppers & Broccoli

Creative One-Pan Herb Roasted Chicken with Potatoes, Peppers & Broccoli Variations

The great thing about this One-Pan Herb Roasted Chicken with Potatoes, Peppers & Broccoli recipe is that it’s endlessly customizable. You can switch up the veggies based on what’s in season, try different herb blends, or even add in some protein like sausage or bacon. It also works well with other types of protein, like salmon or tofu, if you want to make it vegetarian or vegan.

Making One-Pan Herb Roasted Chicken with Potatoes, Peppers & Broccoli Diet-Friendly

To make this One-Pan Herb Roasted Chicken with Potatoes, Peppers & Broccoli dish more diet-friendly, you can easily swap out the potatoes for a lower-carb alternative like cauliflower florets or zucchini chunks. You can also use boneless, skinless chicken breasts instead of thighs to reduce the fat and calories. And for those following a gluten-free diet, just be sure to use gluten-free seasonings and serve it over a bed of greens or cauliflower rice.

Frequently Asked Questions

Q: Can I use different vegetables in this One-Pan Herb Roasted Chicken with Potatoes, Peppers & Broccoli recipe?
A: Absolutely! This dish is very versatile, so feel free to swap in your favorite veggies. Some great options include carrots, Brussels sprouts, green beans, or even cubed butternut squash.

Q: How long does the One-Pan Herb Roasted Chicken with Potatoes, Peppers & Broccoli take to cook?
A: The total cooking time for this recipe is about 40-45 minutes. The potatoes take 15 minutes to start roasting, and then the rest of the ingredients go in for another 25-30 minutes.

Q: Can I make the One-Pan Herb Roasted Chicken with Potatoes, Peppers & Broccoli ahead of time?
A: Yes, this dish reheats beautifully. You can assemble everything on the sheet pan, cover it, and refrigerate for up to 3 days before baking. Or you can freeze the unbaked dish for up to 3 months.

Q: How do I know when the One-Pan Herb Roasted Chicken with Potatoes, Peppers & Broccoli is done?
A: The chicken is cooked through when it reaches an internal temperature of 165°F (75°C). The veggies should be tender and lightly charred around the edges.

Q: What if my One-Pan Herb Roasted Chicken with Potatoes, Peppers & Broccoli is browning too quickly?
A: If the chicken or veggies are starting to get too dark before the cooking time is up, simply cover the pan loosely with foil to slow down the browning.

Conclusion

One-Pan Herb Roasted Chicken with Potatoes, Peppers & Broccoli is the ultimate easy, delicious, and versatile weeknight meal. With its perfectly crispy chicken, tender veggies, and unbeatable flavor, it’s no wonder this dish has become a staple in my kitchen. I hope you’ll give it a try and that it becomes a new family favorite for you too. Let me know how it turns out in the comments below, and don’t forget to share your pictures on social media using #OnePanHerbRoastedChicken. Enjoy!