One Pot Chicken and Vegetables
Effortlessly hearty and bursting with flavor, this One Pot Chicken and Vegetables recipe simplifies dinnertime while delivering a wholesome, nutrient-packed meal. Succulent, golden-browned chicken thighs are perfectly seasoned with a blend of garlic, paprika, and thyme, then simmered alongside tender baby potatoes, sweet carrots, and crisp green beans. This all-in-one dish is brought together with zesty lemon slices and a savory chicken broth, creating a comforting medley of flavors in just one pot. With minimal prep, easy cleanup, and a cook time of under an hour, this recipe is perfect for busy weeknights or cozy family dinners. Serve it straight from the pot for a rustic yet satisfying presentation that’s sure to impress!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 3 medium carrots, peeled and sliced
- 500 grams baby potatoes, halved
- 200 grams green beans, trimmed
- 1 cup chicken broth
- 3 sprigs fresh thyme sprigs
- 1 piece lemon, sliced
Instructions
Season the chicken thighs on both sides with salt, black pepper, garlic powder, and paprika.
In a large heavy-duty pot or Dutch oven, heat the olive oil over medium-high heat.
Once the oil is hot, sear the chicken thighs for 3-4 minutes per side until golden brown. Remove the chicken from the pot and set aside.
In the same pot, add the carrots and baby potatoes. Cook for 5 minutes, stirring occasionally, until they start to soften slightly.
Add the green beans to the pot and stir to combine with the other vegetables.
Pour in the chicken broth and add the fresh thyme sprigs. Stir gently to distribute the liquid and herbs.
Nestle the seared chicken thighs back into the pot on top of the vegetables.
Cover the pot with a lid and reduce the heat to medium-low. Let the mixture simmer for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender.
Remove the lid and add the lemon slices on top. Simmer uncovered for an additional 5 minutes to allow the flavors to meld.
Remove the thyme sprigs and discard them. Taste and adjust the seasoning with additional salt and pepper if needed.
Serve hot, straight from the pot. Enjoy your one-pot chicken and vegetables!
Nutrition Facts
Calories |
1644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.6 g | 94% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 3416 mg | 149% | |
| Total Carbohydrate | 125.9 g | 46% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 19.9 g | ||
| Protein | 123.8 g | 248% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 282 mg | 22% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4336 mg | 92% | |
*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.
