Cozy Chicken & Potatoes
Cozy Chicken & Potatoes
Ingredients
- 6 boneless, skinless chicken thighs
- 1 1/2 pounds baby potatoes, quartered
- 3 carrots, chopped
- 1 yellow onion, chopped
- 6 cloves garlic, minced
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 lemon, sliced
- 1 1/2 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon salt, to taste
- 1/2 teaspoon pepper, to taste
Instructions
- 1
Preheat your oven to 375°F. Place the quartered baby potatoes and chopped carrots into a large bowl. Drizzle with 1 tablespoon of olive oil, then season with salt and pepper to taste. Toss to combine thoroughly, ensuring all vegetables are lightly coated.
⏱️ 5 min•🌡️ 375
- 2
Place the chicken thighs into a separate bowl. Drizzle with the remaining 1 tablespoon of olive oil, then season generously with salt and pepper to taste. Rub the seasonings into the chicken to ensure it's well-coated on all sides.
⏱️ 5 min
- 3
Heat a Dutch oven over medium-high heat. Once hot, add the seasoned chicken thighs and sear for 3-4 minutes per side, until they are golden brown. Once golden brown, remove the seared chicken from the Dutch oven and set it aside on a plate.
⏱️ 8 min
- 4
To the same Dutch oven (with any residual oil from searing the chicken), add the chopped yellow onion and minced garlic. Sauté for 3-5 minutes, stirring occasionally, until the onions are softened and fragrant.
⏱️ 4 min
- 5
Pour the chicken broth into the Dutch oven. Add the fresh thyme sprigs, fresh rosemary sprigs, and the sliced lemon to the broth mixture. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pot.
⏱️ 3 min
- 6
Add the prepped and seasoned potatoes and carrots into the Dutch oven, spreading them evenly across the bottom. Place the seared chicken thighs on top of the vegetables. Cover the Dutch oven with its lid.
⏱️ 5 min
- 7
Transfer the covered Dutch oven to the preheated oven and bake for 30-35 minutes.
⏱️ 30 min•🌡️ 375
- 8
Carefully remove the lid from the Dutch oven and continue to bake for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender.
⏱️ 15 min•🌡️ 375
- 9
Remove from the oven. Let rest for a few minutes before serving. Discard the thyme, rosemary, and lemon slices if desired. Serve hot and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cozy Chicken & Potatoes
- 6 boneless, skinless chicken thighs
- 1 1/2 pounds baby potatoes, quartered
- 3 carrots, chopped
- 1 yellow onion, chopped
- 6 cloves garlic, minced
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 lemon, sliced
- 1 1/2 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon salt, to taste
- 1/2 teaspoon pepper, to taste
Instructions
- 1
Preheat your oven to 375°F. Place the quartered baby potatoes and chopped carrots into a large bowl. Drizzle with 1 tablespoon of olive oil, then season with salt and pepper to taste. Toss to combine thoroughly, ensuring all vegetables are lightly coated.
⏱️ 5 min•🌡️ 375 - 2
Place the chicken thighs into a separate bowl. Drizzle with the remaining 1 tablespoon of olive oil, then season generously with salt and pepper to taste. Rub the seasonings into the chicken to ensure it's well-coated on all sides.
⏱️ 5 min - 3
Heat a Dutch oven over medium-high heat. Once hot, add the seasoned chicken thighs and sear for 3-4 minutes per side, until they are golden brown. Once golden brown, remove the seared chicken from the Dutch oven and set it aside on a plate.
⏱️ 8 min - 4
To the same Dutch oven (with any residual oil from searing the chicken), add the chopped yellow onion and minced garlic. Sauté for 3-5 minutes, stirring occasionally, until the onions are softened and fragrant.
⏱️ 4 min - 5
Pour the chicken broth into the Dutch oven. Add the fresh thyme sprigs, fresh rosemary sprigs, and the sliced lemon to the broth mixture. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pot.
⏱️ 3 min - 6
Add the prepped and seasoned potatoes and carrots into the Dutch oven, spreading them evenly across the bottom. Place the seared chicken thighs on top of the vegetables. Cover the Dutch oven with its lid.
⏱️ 5 min - 7
Transfer the covered Dutch oven to the preheated oven and bake for 30-35 minutes.
⏱️ 30 min•🌡️ 375 - 8
Carefully remove the lid from the Dutch oven and continue to bake for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender.
⏱️ 15 min•🌡️ 375 - 9
Remove from the oven. Let rest for a few minutes before serving. Discard the thyme, rosemary, and lemon slices if desired. Serve hot and enjoy!
⏱️ 5 min