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!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Season the chicken thighs on both sides with salt, black pepper, garlic powder, and paprika.

Step 2

In a large heavy-duty pot or Dutch oven, heat the olive oil over medium-high heat.

Step 3

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.

Step 4

In the same pot, add the carrots and baby potatoes. Cook for 5 minutes, stirring occasionally, until they start to soften slightly.

Step 5

Add the green beans to the pot and stir to combine with the other vegetables.

Step 6

Pour in the chicken broth and add the fresh thyme sprigs. Stir gently to distribute the liquid and herbs.

Step 7

Nestle the seared chicken thighs back into the pot on top of the vegetables.

Step 8

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.

Step 9

Remove the lid and add the lemon slices on top. Simmer uncovered for an additional 5 minutes to allow the flavors to meld.

Step 10

Remove the thyme sprigs and discard them. Taste and adjust the seasoning with additional salt and pepper if needed.

Step 11

Serve hot, straight from the pot. Enjoy your one-pot chicken and vegetables!

Nutrition Facts

Serving size	(1588.8g)

Amount per serving	% Daily Value*
Calories	1644.4

Total Fat 73.6g	0%
Saturated Fat 16.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 500mg	0%
Sodium 3416.2mg	0%
Total Carbohydrate 125.9g	0%
Dietary Fiber 24.8g	0%
Total Sugars 19.9g
Protein 123.8g	0%

Vitamin D 28IU	0%
Calcium 282.3mg	0%
Iron 12.2mg	0%
Potassium 4335.8mg	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: 39.9%

Protein: 29.8%

Carbs: 30.3%