Chicken Dinner in a Pot
Get ready to cozy up with this one-pot wonder—Chicken Dinner in a Pot is the ultimate weeknight comfort food! This hearty, flavor-packed meal features golden seared bone-in chicken thighs nestled alongside tender baby potatoes, sweet carrots, and vibrant peas, all simmered in a savory herb-infused chicken broth. The addition of rosemary, thyme, and a splash of lemon juice elevates the dish, creating a perfectly balanced and aromatic dinner. With just 15 minutes of prep and everything coming together in one pot, this recipe is both easy and satisfying, making it a go-to option for busy families or anyone craving a wholesome and comforting homemade meal. Perfect for four servings, this dish is simple to make yet stunning enough for guests!
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic cloves
- 1 pound baby potatoes
- 3 large carrots
- 2 cups chicken broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 cup frozen peas
- 1 tablespoon lemon juice
Instructions
Pat the chicken thighs dry with paper towels and season both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Place the chicken thighs skin-side down in the pot and sear them for 4-5 minutes until the skin is golden brown. Flip and cook the other side for another 2 minutes. Remove the chicken from the pot and set aside.
Peel and dice the onion. Mince the garlic cloves. Add the onion to the pot and sauté for 3-4 minutes, stirring frequently, until softened. Add the garlic and cook for an additional 1 minute.
Scrub and halve the baby potatoes. Peel and slice the carrots into thick rounds. Add the potatoes and carrots to the pot and cook for 5 minutes, stirring occasionally.
Pour in 2 cups of chicken broth, ensuring you scrape the bottom of the pot with a wooden spoon to deglaze and incorporate any browned bits.
Return the chicken thighs to the pot, placing them on top of the vegetables. Add the rosemary and thyme sprigs on top.
Cover the pot with a lid, reduce the heat to low, and simmer for 30 minutes until the chicken is fully cooked (165°F internal temperature) and the vegetables are tender.
Remove and discard the herb sprigs. Stir in 1 cup of frozen peas and allow them to warm through for 2-3 minutes.
Drizzle 1 tablespoon of lemon juice over the dish and adjust the seasoning with additional salt and pepper if needed.
Serve the chicken and vegetables in bowls, spooning some of the flavorful broth over the top. Enjoy your hearty chicken dinner in a pot!
Nutrition Facts
Calories |
2283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.6 g | 170% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4150 mg | 180% | |
| Total Carbohydrate | 141.4 g | 51% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 28.6 g | ||
| Protein | 136.5 g | 273% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 4968 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
