This easy one-pot meal with roasted chicken and vegetables is the perfect busy weekday or lazy weekend dish. Tender chicken pieces alongside roasted soft yet moist vegetables such as potatoes and carrots. A complete meal in just 60 minutes.
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I LOVE one-pot meals. They are my absolute goto when I am busy. Living the busy life of working from home mom has its advantages and disadvantages. On the one hand, it's great that I can still put food on the table with my multi-tasking skills. But on the other hand, it also means the kids expect a home-cooked meal because mama is home! Know what I mean?
About this recipe
This is my kids' favorite since they were little. Cooking on the stovetop helps the veggies soak up the chicken stock beautiful before they go into the oven. Once in the oven, they also roast such that some get toasted with crips edges but still stay soft inside. It's like everyone gets what they like in one dish.
The recipes itself is fairly simple and easy with easy to find ingredients you probably already
Ingredients and substitutes
- Chicken - I'm using boneless chicken thighs but you can use bone-in too for this dish. If you use breast I suggest deducing the cooking time to almost half or remove the chicken earlier and let the veggies cook some more.
- Veggies - honestly you can use any veggies that would cook in this time frame. I have used broccoli, cauliflower, parsnip, and sweet potatoes too!
- Onion- any onion will do but red Spanish onions add a nice sweetness to the dish.
- Garlic - Not much used here but if you like garlic, I highly recommend tossing in a few whole garlic cloves in before baking. If you haven't tried you must try roasted garlic, especially when cooked in chicken gravy.
Step by step instructions
- Preheat oven at 190 C / 380 F.
- Cut each thigh into 2 or 3 pieces or leave whole.
- Season chicken with salt and pepper - set aside.
- Dice potatoes and carrots into 2-inch cubes.
- In a heavy bottom or cast iron skillet, add 1 tablespoon oil.
- Add chicken pieces and cook on each side for 2 minutes on medium-high. Remove and set aside.
- To the same pan, add the remaining oil.
- Saute the onion and garlic - cook, until onions are translucent.
- Next, add the rosemary, thyme, and bay leaves.
- Add the carrots and potatoes - saute for two minutes.
- Then, add the stock, tomato paste, paprika, and lemon juice - combine well.
- Season with salt and pepper.
- Place the chicken pieces back into the pan.
- Transfer to the oven and bake for 20 minutes until the potatoes are soft and chicken has a nice golden color.
- Alternatively, you can cover and continue to cook on the stovetop until the chicken is cooked and veggies are soft.
Frequently asked questions
This chicken and veggies will keep in the fridge for a good 4o to 5 days. You can even freeze it for up to a month.
Yes, you can use any veggies that would cook in this time frame. I have used broccoli, cauliflower, parsnip, and sweet potatoes too!
Absolutely, you can use any stock, chicken, vegetable or beef stock. In fact, there is enough chicken in there to add flavor so you can even use water.
Yes, you can. I suggest cooking the carrots and potatoes on the stovetop for 5 to 7 minutes longer than cook in the oven for only 20 minutes
Yes, you sure can. I use bone-in chicken things quite often and it's delicious.
Yes. I do have a chicken and rice skillet which I think you will love. It gives you the exact amounts as well as cooking time.
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Printable Recipe
Roasted Chicken and Vegetable Skillet
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 4 (500 g) Chicken thighs (boneless – cut into 2)
- 2 tablespoon Cooking oil
- 4 cup Potatoes (2 large chopped)
- 1 cup Onions (1 small chopped)
- 2 cup Carrots (2 large chopped)
- 1 teaspoon Garlic (minced)
- 1 tablespoon Tomato paste
- 1 tablespoon Paprika (smoked sweet)
- 1 tablespoon Lemon juice
- 1 spring Rosemary (fresh)
- 1 sprig Thyme (fresh)
- 2 Bay leaves
- ½ cup (120 ml) Stock (chicken)
- ½ teaspoon Salt
- ¼ teaspoon Pepper
Instructions
- Preheat oven at 190 C / 380 F.
- Cut each thigh into 2 or 3 pieces or leave whole
- Season chicken with salt and pepper – set aside.
- Dice potatoes and carrots into 2-inch cubes
- In a heavy bottom or cast iron skillet add 1 tablespoon oil
- Add chicken pieces and cook on each side for 2 minutes on medium-high. Remove and set aside
- To the same pan, add the remaining oil.
- Saute the onion and garlic – cook, until onions are translucent.
- Add the rosemary, thyme, and bay leaves.
- Add the carrots and potatoes – saute for two minutes
- Then add the stock, tomato paste, paprika, and lemon juice – combine well.
- Season with salt and pepper
- Place the chicken pieces back into the pan
- Transfer to the oven and bake for 20 minutes until the potatoes are soft and chicken has a nice golden color
- Alternatively, you can cover and continue to cook on the stovetop until the chicken is cooked and veggies are soft.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Anita
What a great one pot dinner option. I only need to cook rice in my rice cooker while I cook this roasted chicken dish, and that's enough to feed my entire family. 🙂
Veena Azmanov
Absolutely, Anita. We use the potatoes as a starch so we don't even need that rice. Just some bread for the sauces
Lisalia
Yummy and comforting. Perfect dinner for today's rainy day. Thanks for such easy to follow and thorough recipes. I feel like you're my cooking instructor!
Veena Azmanov
Thank you, Lisalia. I am so happy to hear my instructions are simple and easy to follow
Kacey Perez
We have chicken, and we have vegetables! Definitely saving this one to try while we are still social distancing and schools are closed!
Veena Azmanov
Yes, a great recipe for these days. Stay safe Kacey
Katie
This looks amazing! Can't wait to try it.
Veena Azmanov
Thanks, Katie
Marie - NotEnoughCinnamon.com
I know exactly what you mean - I much prefer making everything homemade when I can. But I don't have kiddos yet so it's not that hectic yet 😉 This looks like a super tasty and easy dinner, right up my alley!
Veena Azmanov
Absolutely homemade is always better. Well life gets a bit busy with kids but also more fun.