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!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Pat the chicken thighs dry with paper towels and season both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Step 2

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Return the chicken thighs to the pot, placing them on top of the vegetables. Add the rosemary and thyme sprigs on top.

Step 8

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.

Step 9

Remove and discard the herb sprigs. Stir in 1 cup of frozen peas and allow them to warm through for 2-3 minutes.

Step 10

Drizzle 1 tablespoon of lemon juice over the dish and adjust the seasoning with additional salt and pepper if needed.

Step 11

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

Serving size	(2082.7g)

Amount per serving	% Daily Value*
Calories	2282.6

Total Fat 132.6g	0%
Saturated Fat 34.0g	0%
Polyunsaturated Fat 2.9g
Cholesterol 486mg	0%
Sodium 4150.3mg	0%
Total Carbohydrate 141.4g	0%
Dietary Fiber 23.3g	0%
Total Sugars 28.6g
Protein 136.5g	0%

Vitamin D 0IU	0%
Calcium 332.0mg	0%
Iron 14.3mg	0%
Potassium 4968.0mg	0%

*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.

Source of Calories

Fat: 51.8%

Protein: 23.7%

Carbs: 24.5%