If you’re looking for a simple yet delicious one-pot meal, this roasted chicken and vegetable dinner is the perfect solution. It’s ideal for busy weeknights or lazy weekends when you want to spend more time relaxing and less time cooking. With tender, juicy chicken thighs or drumsticks, roasted potatoes, and carrots all cooked in a flavorful broth with white wine, this dish brings comfort food to the next level. Best of all, it’s made in one pot, meaning less cleanup!
Ingredients:
- 1 tablespoon olive oil
- 6 large bone-in, skin-on chicken thighs or drumsticks
- Pinch of salt and pepper (for seasoning the chicken)
- 3 tablespoons all-purpose flour
- 1 tablespoon of thyme, finely chopped (or use 1 teaspoon of dried thyme)
- 1 tablespoon of rosemary, finely chopped (or substitute with 1 teaspoon of dried rosemary)
- Pinch of salt and pepper (for seasoning the vegetables)
- 2/3 cup good-quality white wine
- 2 1/2 cups chicken stock
- 8 small russet or white potatoes (or 6 medium), washed and cut into quarters
- 6 medium carrots, peeled and chopped
- Fresh thyme and rosemary for garnish (optional)
Instructions:
Step 1: Preheat and Prepare
- Preheat your oven to 375°F (190°C).
- Season the chicken thighs or drumsticks with a pinch of salt and pepper on both sides.
Step 2: Sear the Chicken
- Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
- Add the seasoned chicken and cook for 4–5 minutes per side, until the skin is golden brown. Remove the chicken and set aside.
Step 3: Prepare the Sauce
- In the same pot, add the flour, thyme, rosemary, and a pinch of salt and pepper. Stir the flour and herbs into the remaining oil and drippings from the chicken.
- Slowly pour in the white wine, stirring constantly to deglaze the pot and scrape up any flavorful bits from the bottom.
- Add the chicken stock and stir until the sauce is smooth.
Step 4: Add the Vegetables
- Add the chopped potatoes and carrots to the pot, spreading them out evenly.
- Nestle the browned chicken thighs or drumsticks on top of the vegetables.
Step 5: Roast the Chicken and Vegetables
- Cover the pot with a lid and transfer it to the preheated oven.
- Roast for 45–50 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F or 74°C) and the vegetables are tender.
Step 6: Garnish and Serve
- Remove the pot from the oven and let it rest for a few minutes.
- Garnish with fresh thyme and rosemary if desired, and serve warm, spooning some of the pan juices over the chicken and vegetables for extra flavor.
Conclusion:
This easy one-pot roasted chicken dinner is a simple, wholesome meal that’s bursting with flavor. With minimal prep and only one pot to clean, it’s perfect for busy weeknights or when you need a comforting, no-fuss dish. The juicy chicken, roasted potatoes, and tender carrots cooked in a savory white wine sauce create a delightful combination that everyone at the table will love!
Easy One-Pot Roasted Chicken and Vegetables Dinner
Ingredients
- 1 tablespoon olive oil
- 6 large bone-in skin-on chicken thighs or drumsticks
- Pinch of salt and pepper for seasoning the chicken
- 3 tablespoons all-purpose flour
- 1 tablespoon of thyme finely chopped (or use 1 teaspoon of dried thyme)
- 1 tablespoon of rosemary finely chopped (or substitute with 1 teaspoon of dried rosemary)
- Pinch of salt and pepper for seasoning the vegetables
- 2/3 cup good-quality white wine
- 2 1/2 cups chicken stock
- 8 small russet or white potatoes or 6 medium, washed and cut into quarters
- 6 medium carrots peeled and chopped
- Fresh thyme and rosemary for garnish optional
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 375°F (190°C).
- Season the chicken thighs or drumsticks with a pinch of salt and pepper on both sides.
Step 2: Sear the Chicken
- Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
- Add the seasoned chicken and cook for 4–5 minutes per side, until the skin is golden brown. Remove the chicken and set aside.
Step 3: Prepare the Sauce
- In the same pot, add the flour, thyme, rosemary, and a pinch of salt and pepper. Stir the flour and herbs into the remaining oil and drippings from the chicken.
- Slowly pour in the white wine, stirring constantly to deglaze the pot and scrape up any flavorful bits from the bottom.
- Add the chicken stock and stir until the sauce is smooth.
Step 4: Add the Vegetables
- Add the chopped potatoes and carrots to the pot, spreading them out evenly.
- Nestle the browned chicken thighs or drumsticks on top of the vegetables.
Step 5: Roast the Chicken and Vegetables
- Cover the pot with a lid and transfer it to the preheated oven.
- Roast for 45–50 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F or 74°C) and the vegetables are tender.
Step 6: Garnish and Serve
- Remove the pot from the oven and let it rest for a few minutes.
- Garnish with fresh thyme and rosemary if desired, and serve warm, spooning some of the pan juices over the chicken and vegetables for extra flavor.