Servings: 4
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).
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.
Subscribe today and save up to 50%
SubscribeDo you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Already a subscriber? Log in
Write a Review