One Pan Chicken Thigh and Veg Roast


Sometimes at the end of a long day or a busy week, I just can’t bring myself to cook something that’s takes a whole lot of time. In those moments, my favourite things to cook are those that I can thrown into the oven without having to hover and watch until it’s ready.

As I’ve mentioned before, chicken is one of the things I don’t believe I can live without and thighs are probably my favourite cut of the chicken! They’re so juicy and pack a whole lot of flavour. So if it’s something you don’t use often, I’d recommend you try it as soon as possible!

Another part of the dish that I love is the smoked paprika – this has to be one of my favourite spices! My aunt introduced me to it a few years ago and in hindsight I’m not sure how I got by cooking without it for so long! It definitely adds warm, wholesome goodness to a number of the dishes I make.

If you have guests coming over, this is a great oven to table dish you can make for them to enjoy. So tuck in and let me know what you think!

One Pan Chicken Thigh and Veg Roast

The simplest of dishes to make but with a whole heap of flavour that will make it seem like it took you hours!


  • 6 pcs Chicken Thighs


  • 2 Red Onions
  • 1 Red Bell Pepper
  • 1 Orange Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 pack Cherry Tomatoes

Seasonings and Herbs

  • 3 tbsp Mixed Spice
  • 2 tbsp Smoked Paprika
  • 2 cloves Garlic
  • 1 tsp Ground Black Pepper
  • 1.5 tbsp Sea salt or Chicken Stock Granules
  • 3 tbsp Olive Oil (Extra Virgin)
  • 2 tbsp Honey
  • Handful Fresh Parsley (Chopped)
  • Handful Fresh Thyme
  • Half a Lemon


  1. Preheat your oven to 200 degrees Celsius

  2. Grease your oven tray with some olive oil

  3. Clean your chicken thighs and place them in a large bowl. 

  4. Into rough quarters, cut the onions and bell peppers then place in a separate bowl.


  1. In the bowl with the chicken, add the mixed spice, smoked paprika, crushed garlic, olive oil, parsley, thyme, honey, black pepper and sea salt/chicken stock granules.

  2. Mix it all together and add squeeze half a fresh lemon over it all.

  3. Throw the veg into the bowl and mix. 


  1. Arrange on an oven tray, allowing enough space for the chicken and veg to cook well (you don’t want them sitting on top of each other).

  2. Roast for 25 mins until done and enjoy!

  3. Extra tip:

    If you would like the skin on your chicken to crisp up and be golden delicious, break a few bits of butter over them before they go in the oven. Naughty but genuinely butter makes everything better. 

1 Comment

  • Raymond Ekanem

    Nice recipe, but it can serve with golden fried potetoe as well.

    November 10, 2018 at 8:06 pm

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