EASY ONE-POT CHICKEN THIGHS WITH VEGETABLES
SERVES
4
sevings
PREP
10
minutes
COOK
35
minutes
CALORIES
400
Kcl
This simple, flavorful one-pot chicken legs recipe is perfect for a quick weeknight meal. With just a few steps, you’ll have golden, juicy chicken legs and tender vegetables all cooked in one pot for easy cleanup !
INGREDIENTS :
- 4 chicken legs, skin-on
- 2 carrots, sliced
- 1 zucchini, diced
- 1 red bell pepper, sliced
- 1 onion, quartered
- 3 garlic cloves, crushed
- 1 cup chicken broth
- 2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
INSTRUCTIONS
Preheat your oven to 400°F (200°C). Season the chicken legs with salt, pepper, and paprika.
In a large oven-safe pot or skillet, heat the olive oil over medium heat. Place the chicken legs skin-side down, and sear for 3-4 minutes on each side until golden.
Arrange the carrots, zucchini, bell pepper, and onion around the chicken. Add the garlic and thyme.
Pour in the chicken broth to lightly cover the vegetables.
Cover the pot and bake for 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender.
Garnish with fresh parsley and serve hot directly from the pot.
TIPS :
- For crispy skin, uncover the pot for the last 5 minutes of baking.
- Customize the vegetables to your liking potatoes, mushrooms, or winter squash work well.
Enjoy this flavorful and satisfying skillet meal a complete dish with protein and veggies, ready in under 30 minutes!