Description
A simple yet delicious one-pan chicken dish braised with colorful vegetables, perfect for busy weeknights.
Ingredients
Scale
- 4 to 6 chicken thighs (bone-in, skin-on)
- 2 cups mixed vegetables (bell peppers, zucchini, carrots)
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 cup chicken broth
- Lemon wedges (for serving)
Instructions
- Preheat your oven to 400°F (200°C) and heat your pan over medium-high heat, adding olive oil.
- Season your chicken thighs with salt, pepper, thyme, and oregano, then sear them skin-side down in the pan for 5-7 minutes.
- Flip the chicken so the skin is facing up and add chopped onion, garlic, and vegetables around the chicken.
- Pour in the chicken broth, bringing everything to a gentle simmer while scraping any brown bits from the pan.
- Roast in the oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C).
- Squeeze lemon juice over the chicken before serving and let it sit for a few minutes.
Notes
For a vegetarian twist, replace chicken with tofu or mushrooms. Ensure to avoid overcrowding the pan and always check cooking temperatures.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Oven Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg