Roasted Veggies & Crispy Chicken Thighs in One Pan

Prep Time

Total Time



dinner recipe veggies chicken thighs 1


  • 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
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  1. 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. 
  2. Take your chicken and place them in your pan with 2 tablespoons of olive oil on medium to high heat on your stovetop. 
  3. Saute each side of your chicken for about 3 minutes until brown. 
  4. Add your vegetable mixture and seasonings & stir for 3 minutes. 
  5. Cover for 30 minutes & let simmer on low to medium heat. 
  6. 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. 
  7. Serve & enjoy!
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