Cozy One-Pot Chicken with Vegetables

Servings: 4
Prep Time: 15 minutes
Cook Time: 45–55 minutes
Total Time: About 1 hour
Ingredients
4 bone-in, skin-on chicken thighs
1 lb baby potatoes, halved
3 large carrots, cut into large chunks
2 cups broccoli florets
4 garlic cloves, lightly crushed
1 small yellow onion, chopped
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon dried thyme
½ teaspoon dried rosemary
2 cups chicken broth
1 tablespoon Worcestershire sauce
1 tablespoon butter
1 tablespoon fresh parsley, chopped
1 teaspoon lemon juice
Instructions

1. Season the Chicken
   Pat the chicken thighs dry with paper towels. Season both sides generously with salt, black pepper, smoked paprika, thyme, and rosemary.
2. Brown the Chicken
   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Place the chicken thighs skin-side down and cook for 5–7 minutes, until the skin is deeply golden and crispy.
   Flip the chicken and cook for another 2–3 minutes. Remove the chicken from the pot and set aside.
3. Sauté the Aromatics
   Add the chopped onion and crushed garlic to the same pot. Cook for about 2 minutes, stirring occasionally, until fragrant.
4. Add the Vegetables
   Add the potatoes and carrots. Stir them through the flavorful juices left in the pot and cook for 2–3 minutes.
5. Add the Broth
   Pour in the chicken broth and Worcestershire sauce. Scrape the bottom of the pot with a wooden spoon to release all the delicious browned bits.
6. Return the Chicken
   Place the browned chicken thighs back into the pot, skin-side up. The broth should come about halfway up the chicken without completely covering the crispy skin.
   Bring everything to a gentle simmer.
7. Slow-Cook
   Cover the Dutch oven and reduce the heat to low. Cook for approximately 30–35 minutes, or until the chicken is completely cooked and tender and the potatoes and carrots are fork-tender.
   For food safety, the chicken should reach an internal temperature of 165°F (74°C) at the thickest part.
8. Add the Broccoli
   Add the broccoli during the final 5–7 minutes of cooking so it becomes tender while staying bright and fresh.
9. Finish the Sauce
   Remove the lid. Stir in the butter and lemon juice. Taste the broth and adjust the salt and pepper if needed. Sprinkle with fresh parsley.
10. Plate and Serve
    Carefully remove the chicken thighs with kitchen tongs and place them on a large serving platter. Arrange the potatoes, carrots, and broccoli around the chicken.
    Finally, spoon some of the rich golden broth over the chicken and vegetables.
    Serve hot and enjoy this cozy, juicy, and flavorful one-pot chicken dinner! 🍗🥔🥕
    Hashtags