Chicken Thighs with Vegetables - A Flavorful One-Dish Meal

Chicken Thighs with Vegetables is a popular dish that has been gaining popularity for its simplicity and versatility. This one-pot meal provides you with an easy, delicious way to enjoy both protein and vegetables without requiring much preparation time.

The main ingredients in this recipe include chicken thighs, carrots, celery, onions, garlic, and herbs such as thyme and rosemary. The cooking time is approximately 45 minutes, and the number of servings is about 4-6 people depending on portion size.

Ingredients

• 8 bone-in chicken thighs (skin on or off)
• 3 medium carrots, sliced into rounds
• 2 celery stalks, cut crosswise in thirds
• 1 large onion, sliced thinly
• 6 cloves garlic, minced
• 3 tablespoons olive oil
• 2 sprigs fresh thyme (or 1 teaspoon dried)
• 1 teaspoon rosemary (optional for extra flavoring)
• Salt and freshly ground black pepper to taste

Instructions

In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat until shimmering. Season both sides of each chicken thigh with salt and freshly ground black pepper.

1. Add the chicken thighs (with skin side down) to the hot oil and cook for about 6-7 minutes. Once the skin is golden brown on one side, carefully flip them over and sear on the other side until also nicely browned. Set aside.
2. Reduce heat slightly and add all vegetables—carrots, celery, onions—to the pot along with the minced garlic. Sauté for another 5 minutes until the veggies soften but are not mushy yet.
3. Pour in enough water to cover everything by about an inch or two. Add thyme sprigs and rosemary if using. Bring mixture back up to a boil then reduce heat so it gently simmers.
4. Return chicken thighs to pot, ensuring that they are fully submerged in liquid. Cover tightly with lid (if using oven-safe pot), cover loosely with aluminum foil (for non-oven safe pots) or use the vented lid option on your Dutch Oven.
5. Simmer for about 30 minutes, until the chicken is tender and cooked through. Test by inserting a meat thermometer into thickest part of thigh; it should read at least 165°F. If desired, after removing from heat but before serving, remove rosemary sprigs if using fresh ones.
6. Transfer chicken pieces to plates, carving them apart as they come away easily. Return any vegetables that may have stuck to the pan back into the pot to warm up briefly over low heat. Serve immediately alongside your favorite side dishes or enjoy alone for a complete meal!

Nutritional Information (per serving)

Calories: ~300
Protein: ~35g
Fat: ~17g
Carbohydrates: ~18g
Fiber: ~4g

This versatile dish can be adjusted based on preferences or dietary needs. For instance, if you prefer a lower sodium option, reduce the amount of salt used during seasoning. If there is a preference for less spice, omit adding more garlic or other spices.

Chicken thighs with vegetables make an excellent addition to your weekly menu rotation because they can be made in advance and stored in the fridge for up to three days after cooking. They also freeze well so you have leftovers on hand when time is short.

Cooking Tips

• Braising chicken thighs this way ensures that the skin stays crispy while the meat becomes tender and flavorful.
• To add some extra zesty flavors, try adding lemon juice to the sauce after cooking or during the last few minutes before serving.
• For a little sweetness in your meal, consider tossing in some pitted prunes (or dates) along with your vegetables; they will help balance out the saltiness from the chicken and deepen the overall taste profile of this dish.

A great accompaniment to Chicken Thighs with Vegetables could be a side salad or some mashed potatoes. This hearty meal provides sufficient nutrients and protein, making it an ideal choice for busy weeknight dinners or casual family gatherings where everyone enjoys something comforting yet nutritious.