Recipes & Planning / Dinner / Roasted Veggies & Crispy Chicken Thighs in One Pan Roasted Veggies & Crispy Chicken Thighs in One Pan Share Print Prep Time Total Time Servings Calories Ingredients: 1/2 stalk of broccoli 3 to 4 carrots, peeled, halved and quartered 1 red pepper, halved and quartered 1 yellow pepper, halved and quartered 1 cup of green beans 1 tomato 1 garlic bulb, cloves separated and skins removed 5 tablespoons olive oil, divided 1/2 to 1 lb. boneless chicken thighs Salt and pepper 1 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 teaspoon dried parsley flakes See what items are on sale here! Directions In a mixing bowl, add garlic, broccoli, peppers, green beans, carrots, tomato and 3 tablespoons of olive oil. Let the olive oil cover the veggies evenly. Take your chicken and place them in your pan with 2 tablespoons of olive oil on medium to high heat on your stovetop. Saute each side of your chicken for about 3 minutes until brown. Add your vegetable mixture and seasonings & stir for 3 minutes. Cover for 30 minutes & let simmer on low to medium heat. Insert internal thermometer in the center of the largest piece of chicken and make sure it reads 175°F, chicken skin is crispy and browned and vegetables are tender. Serve & enjoy! Marc's Pharmacy offers a large selection of generic medications in both 30 and 90 day supplies.