way to cook:
Preheat oven to 400°F (200°C). Lightly grease a 9×13″ baking dish or casserole.
Season the chicken thighs generously with salt, pepper, paprika, and thyme on both sides.
In a large bowl, toss the cubed potatoes, broccoli, red pepper, garlic, and onion with olive oil, oregano, a pinch of salt, and lemon juice.
Arrange vegetables evenly in the baking dish, spreading the potatoes out in a single layer.
Place the seasoned chicken thighs on top of the vegetables, skin side up.
Drizzle melted butter over the chicken and veggies.
Bake uncovered for 40–45 minutes, or until the chicken is golden and fully cooked (internal temp should reach 165°F/74°C) and the potatoes are fork-tender.
Broil for 2–3 minutes at the end for extra crispy chicken skin, if desired.
Garnish with parsley and serve hot directly from the dish.
🔄 Notes & Tips
You can substitute chicken thighs with drumsticks or boneless thighs (reduce cooking time by 5–7 minutes).
Add a pinch of chili flakes for heat.
For a Mediterranean twist, add olives or a sprinkle of feta before serving.
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