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.
4(500g)Chicken thighsboneless – cut into 2
2 tablespoonCooking oil
4cupPotatoes2 large chopped
1cupOnions1 small chopped
2cupCarrots2 large chopped
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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.
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