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One pot chicken thighs with fresh vegetables recipe

June 26, 2016 by Roxana 3 Comments

Flavorful and delicious, this one pot chicken thighs and fresh vegetables made with simple ingredients creates a meal that kids and adults will love.
Flavorful and delicious, this one pot chicken thighs and fresh vegetables is made with simple ingredients to create a meal that kids and adults will love.

There are only a few things I miss about living in Romania. Walking distance to a farmers market opened 7 days a week is one of them.

I grew up watching my mom going almost daily to the market, picking the freshest ingredients and making dinner as soon as she got home. There was no weekly meal plan, no once a week trip to the grocery store.

This one pot chicken thighs with fresh vegetables reminds me of those times. Flavorful and delicious, this one pot chicken thighs and fresh vegetables is made with simple ingredients to create a meal that kids and adults will love.

Fresh vegetables from the farmers market and a few other key ingredients bring so much flavor to this dish!

Radishes are one of my favorite veggies. Bet you didn’t know that about me. Unfortunately, I’m the only one in the family loving these peppery veggies eaten raw. Tiffany will eat them if they are steamed and my husband would not touch them. Or so he tells me but he asked for seconds when I made this one pot chicken thighs with fresh vegetables.

If you’re not a big fan of radishes, don’t run away. Once cooked, there’s no spicy peppery taste to them. They actually are pretty sweet.

Other fresh vegetables I picked from the farmers market and used in this recipe – carrots, celery, broccoli, garlic, shallots, and tomatoes. Of course, you can use whatever fresh vegetables you pick from the market. Rainbow chard or other leafy greens, mushrooms, green beans, fresh peas throw them in there.

In addition to that, I used briny green olives,  lemon zest, a can of white cannellini beans to make this meal more substantial, chicken stock and a splash of dry white wine. Flavorful and delicious, this one pot chicken thighs and fresh vegetables is made with simple ingredients to create a meal that kids and adults will love.

Now that we have all the ingredients, time to make our one pot chicken with fresh vegetables.

Turn the oven on and heat it to 350F. You can fully cook this meal on the stove, but I prefer the oven since it doesn’t require baby-sitting my stove, stirring occasinally making sure the veggies don’t get stick to the pan.

Meanwhile, heat a large 9-inch ovenproof  skillet on medium-high heat until hot. Once hot, add olive oil – it should run easily. If it sizzles or is smoking you overheat your pan. Let it cool for 1-2 minutes. Season skin side of chicken thighs with salt and pepper. Sear the chicken thighs on medium-high heat skin-side down, for 5 minutes, until skins get golden brown and the thighs don’t stick to the pan anymore.

Flip the chicken thighs to the other side and sear for 2 more minutes on medium heat. Do not fully cook it! Remove the chicken from the skillet and set it aside.Flavorful and delicious, this one pot chicken thighs and fresh vegetables is made with simple ingredients to create a meal that kids and adults will love.

Without turning the stove off add the remaining ingredients and cook over medium-low heat until it reaches boiling point. I love mine a little on the saucy side so I can dip bread into it, but you can cut the amount of chicken stock if you prefer.

Turn the stove off, make 4 wells into the vegetables and nest your par-cooked chicken thighs in. Place the skillet into the preheated oven and continue to cook until the thighs are cooked through. Do not overcook it or the vegetables will turn into mush.

Remove from the oven, sprinkle some freshly chopped parsley over and serve warm with baguette or any crusty bread.

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One pot chicken thighs with fresh vegetables recipe

Roxana

Yields 4 generous servings

Flavorful and delicious, this one pot chicken thighs and fresh vegetables made with simple ingredients creates a meal that kids and adults will love.

15 minPrep Time

35 minCook Time

50 minTotal Time

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Ingredients

  • 2 tablespoon olive oil
  • 4 chicken thighs, seasoned with salt and pepper
  • 3 shallots or 2 small onions, julienne cut
  • 3-4 garlic cloves, minced
  • 2 carrots (about 3/4 cup diced or sliced)
  • 2 celery ribs (about 2/3 cup sliced)
  • 1/2 cup dry white wine
  • grated zest from 1 lemon
  • 1/2 to 3/4 cup chicken stock (depending how much sauce you want you dish to have)
  • 4-6 radishes, quartered
  • 1 cup green olives
  • 1 1/2 cups halved grape tomatoes
  • 1 (14oz) can white cannellini beans, drained and rinsed
  • 1 cup broccoli florets
  • Salt and pepper

Instructions

  1. Heat the oven to 350F.
  2. Meanwhile, heat a large 9-inch ovenproof skillet on medium-high heat until hot. Once hot, add olive oil
  3. Sear the chicken thighs on medium-high heat skin-side down, for 5 minutes, until skins get golden brown and the thighs don’t stick to the pan anymore.
  4. Flip the chicken thighs onto the other side and sear for 2 more minutes on medium heat. Do not fully cook them!
  5. Remove the chicken thighs from the skillet and set them aside.
  6. Without turning the stove off, add the remaining ingredients and cook over medium-low heat until it reaches boiling point.
  7. Turn the stove off, make 4 wells into the vegetables and nest your par-cooked chicken thighs in.
  8. Place the skillet into the preheated oven and continue to cook until the thighs are cooked through, about 30-40 minutes. The internal temperature should be 185F.
  9. Remove from the oven, sprinkle some freshly chopped parsley over and serve warm with baguette or any crusty bread.
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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Flavorful and delicious, this one pot chicken thighs and fresh vegetables is made with simple ingredients to create a meal that kids and adults will love.

**Disclaimer: This post may contain affiliate links. If you purchase an item from Amazon using the affiliate link, a trEATs affair receives a small commission. Your purchases support a trEATs affair and help me bring this blog to you week after week. I appreciate it! **

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Filed Under: Chicken, One pot meals, Recipe Tagged With: beans, broccoli, carrots, celery, chicken, chicken stock, egg free, garlic, gluten free, olives, one pot meal, radishes, shallots, tomatoes, white wine

About Roxana

Roxana has a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust
With an audience in search for real food and no fuss recipes, I make midweek meals exciting sharing approachable recipes, both sweet and savory, that taste completely sinful.

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Comments

  1. Emily @ LIfe on Food says

    June 27, 2016 at 8:52 am

    I love colorful dishes. This is quite the array of colors and veggies. So pretty!
    Reply
  2. Karen @ The Food Charlatan says

    July 7, 2016 at 2:29 am

    This looks amazing Roxana! Man I would love to have a walkable market. How awesome would that be? So fresh.
    Reply
  3. Miranda says

    August 9, 2016 at 6:43 pm

    This sounds amazing! I love trying to incorporate fresh veggies into dinner!
    Reply

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Hi there! I'm Roxana. I have a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust. I make midweek meals exciting by sharing approachable recipes, both sweet and savory, that taste completely sinful. Read More →

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