With crispy chicken thighs, succulent potatoes, roasted broccoli, and caramelized red onion, this one-pan dinner is a celebration of flavor and texture. An herby salsa verde, flavored with dried oregano and smoked paprika, lends brightness to the finished dish (the sauce is also fabulous with roasted fish and steak).
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This is a great recipe, and the results are delicious. I followed the recipe pretty much exactly- I used hot smoked paprika and that gave it a nice kick. Aleppo peppers could also be a good substitute. The chicken juices gave tons of flavour to the broccoli and potatoes. I will certainly make this again. So simple and so good.
Really enjoyed this recipe. At first tried the salsa verde using the parsley and didn't care for the flavor, kind of blah. Then swapped out the parsley for cilantro and it was a much better sauce. Would recommend seasoning the chicken thighs well with salt and pepper and marinade with some of the salsa verde ahead of time. Easy to prep and enjoyed the crispiness of the chicken thighs and the flavor of the salsa verde on the vegetables.
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