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Chicken, Peppers, and Potatoes: A Simple One-Pan Dinner

Chicken, Peppers, and Potatoes

This hearty one-pan dinner pairs juicy roasted chicken thighs with golden potatoes, sweet bell peppers, onion, and garlic. Lemon juice or red wine vinegar added at the end brings balance to every savory bite.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 pounds Boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
  • 1 1/2 pounds Yukon Gold or other waxy potatoes, cut into 1-inch chunks
  • 2 large Large bell peppers, preferably red and yellow, sliced
  • 1 medium Medium yellow onion, sliced
  • 3 cloves Garlic cloves, minced
  • 3 tablespoons Olive oil, divided
Seasonings
  • 1 teaspoon Paprika
  • 1 teaspoon Dried oregano
  • 1 teaspoon Kosher salt, plus more as needed
  • 1/2 teaspoon Black pepper
Finishing Ingredients
  • 1/2 cup Chicken broth
  • 1 tablespoon Lemon juice or red wine vinegar
  • 2 tablespoons Fresh parsley, chopped

Method
 

Step-by-Step
  1. Heat the oven to 425°F. Toss the potatoes and sliced onion with 1 1/2 tablespoons olive oil, about half of the salt, the paprika, oregano, and black pepper, then spread them on a large rimmed baking sheet or shallow roasting pan.
  2. Roast the potatoes and onion for 20 minutes, turning the potatoes once so several sides have a chance to brown.
  3. Pat the chicken dry, then toss it with the sliced peppers, remaining 1 1/2 tablespoons olive oil, minced garlic, and remaining salt.
  4. Add the chicken and peppers to the partially roasted potatoes. Pour the chicken broth into the pan around the food rather than directly over the chicken to encourage better browning.
  5. Roast for another 15–20 minutes, until the potatoes are tender and the thickest pieces of chicken reach 165°F internally.
  6. Stir in the lemon juice or red wine vinegar, garnish with chopped parsley, and serve hot.

Notes

Use a large pan and avoid crowding the ingredients. Cut potatoes no larger than 1 inch so they finish with the chicken, and dry the chicken thoroughly before seasoning for better browning. Refrigerate leftovers promptly and reheat until hot.