Country Chicken and Vegetables
Experience comfort food at its finest with this one-pan Country Chicken and Vegetables recipe, a wholesome meal that blends tender, golden-brown chicken thighs with a medley of vibrant, perfectly roasted vegetables. Featuring hearty baby potatoes, sweet carrots, and crisp green beans, all infused with the aromatic touch of fresh rosemary and thyme, this dish is as flavorful as it is nourishing. The chicken is first seared to lock in flavor, then oven-baked with a savory chicken broth for a rich, rustic taste. With only 15 minutes of prep and a single skillet cleanup, this recipe is perfect for busy weeknights or a cozy family dinner. Whether you’re searching for a healthy dinner idea, a quick one-pot meal, or a classic country-style dish, this recipe is sure to satisfy!
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 2 cups carrots, peeled and sliced into thick rounds
- 2 cups baby potatoes, halved
- 1 cup green beans, trimmed
- 1 large yellow onion, sliced
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 cup unsalted chicken broth
- 1 fresh rosemary sprig
- 3 fresh thyme sprigs
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 400°F (200°C).
Season the chicken thighs with paprika, salt, and black pepper on both sides.
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
Sear the chicken thighs skin-side down for 4-5 minutes until golden brown. Flip and sear for another 3 minutes, then remove from the skillet and set aside.
In the same skillet, add the sliced onion and minced garlic. Sauté for 2-3 minutes until fragrant.
Add the carrots and baby potatoes to the skillet. Stir to coat them in the oil and cook for 5 minutes, allowing a slight caramelization to develop.
Pour in the chicken broth and stir in the fresh rosemary and thyme sprigs. Return the chicken thighs to the skillet, nestling them among the vegetables.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
Bake for 30 minutes covered, then remove the lid/foil and add the green beans.
Return the skillet to the oven and bake uncovered for another 10 minutes until the chicken is fully cooked (internal temperature of 165°F or 74°C), and the vegetables are tender.
Remove the skillet from the oven and let it rest for 5 minutes before serving.
Serve the country chicken and vegetables hot, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 658 mg | 29% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 8.0 g | 28% | |
| Total Sugars | 9.9 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1288 mg | 27% | |
*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.
