Herb-Roasted Chicken Thighs with Broccoli and Bell Peppers

Bone-in chicken thighs get rubbed with garlic, rosemary, and thyme, then roasted on a sheet pan with broccoli florets and bell peppers until the skin crisps and the vegetables caramelize. Everything cooks together, juices mingle, and cleanup is a breeze. The chicken stays moist, the broccoli edges go crispy, and the peppers soften and sweeten naturally. No fuss, just real flavor from herbs and high heat.

By TasteBuds

Recipe details

Yield
4 people
Prep time
15 minutes
Cook time
40 minutes
Total time
50 minutes

Ingredients

  • 8 pieces (about 3 lbs) bone-in, skin-on chicken thighs
  • 3 tbsp olive oil, divided
  • 4 cloves garlic
  • 2 tsp fresh rosemary
  • 1 tsp fresh thyme leaves
  • 1½ tsp kosher salt
  • ¾ tsp black pepper, freshly ground
  • 1 large head (about 1 lb) broccoli
  • 2 large red bell pepper
  • 2 large yellow bell pepper
  • 1 medium lemon (optional, for serving)

Instructions

  1. Line a large rimmed baking sheet with parchment paper or aluminum foil.
  2. Mince 4 cloves garlic finely, using a press or grater if you like.
  3. Strip the leaves from fresh rosemary and thyme sprigs to get 2 tsp rosemary and 1 tsp thyme leaves, then chop them roughly.
  4. In a small bowl, combine the 4 cloves garlic, minced, 2 tsp fresh rosemary, chopped, 1 tsp fresh thyme leaves, chopped, 2 tbsp olive oil, 1 tsp kosher salt, and ½ tsp black pepper, freshly ground. Stir into a paste.
  5. Pat 8 pieces bone-in, skin-on chicken thighs (about 3 lbs / 1.4 kg) dry with paper towels. Rub the herb paste all over the thighs, getting some under the skin if you can. Arrange them skin-side up on the prepared baking sheet, spacing them out so they have room.
  6. Preheat your oven to 425°F (220°C).
  7. While the oven heats, cut 1 large head broccoli (about 1 lb / 450 g) into bite-sized florets, slicing any thick stems so they cook evenly.
  8. Deseed and slice 2 large red bell peppers and 2 large yellow bell peppers into roughly 1-inch-wide strips.
  9. Toss the broccoli florets and bell pepper strips in a bowl with the remaining 1 tbsp olive oil, ½ tsp kosher salt, and ¼ tsp black pepper, freshly ground.
  10. Scatter the broccoli and peppers around the chicken thighs on the baking sheet, filling the gaps. Try to give everything a bit of breathing room so it roasts instead of steaming.
  11. Roast on the middle rack for 35 to 40 minutes, until the chicken skin is deeply golden and crispy, the thickest part of a thigh reads 175°F (80°C) on an instant-read thermometer, and the broccoli edges are charred and crispy. The peppers will be soft and starting to caramelize.
  12. Let the pan rest for 5 minutes before serving. If you like, squeeze 1 medium lemon over everything for brightness.