Savory Herb-Infused Chicken Thighs with a Vibrant Vegetable Medley

This dish not only promises a feast for the taste buds but also a nutritious meal that brings the best of the garden and the farm to your table. With a harmonious blend of spices and herbs, each bite offers a symphony of flavors that are both comforting and invigorating. Whether you’re looking to impress guests or simply treat yourself to a wholesome, flavorful meal, this recipe is your gateway to a delightful culinary experience.


For the Chicken:
  • Chicken Thighs: 600 grams
  • Salt: 3/4 teaspoon
  • Ground Black Pepper: 1/2 teaspoon
  • Paprika: 1 teaspoon
  • Vegetable Oil: 1 tablespoon
For the Vegetable Medley:
  • Potatoes: 600 grams, cubed
  • Onions: 2, finely chopped
  • Sweet Bell Pepper: 1, diced
  • Chili Pepper: 1, minced (adjust to taste)
  • Garlic Cloves: 4, minced
  • Green Onions: 20 grams, chopped
  • Fresh Parsley: 20 grams, finely chopped
  • Fresh Dill: 20 grams, finely chopped
  • Cherry Tomatoes: 200 grams, halved
  • Salt: 1 teaspoon
  • Ground Black Pepper: 1/3 teaspoon
  • Paprika: 1 teaspoon
  • Ground Coriander: 1 teaspoon
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  1. Prepare the Chicken:
    • In a bowl, mix together 3/4 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon paprika. Rub this mixture all over the chicken thighs evenly.
    • Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Once hot, add the chicken thighs, skin-side down, and cook until the skin is golden and crispy, about 7-8 minutes. Flip the thighs and cook for another 5-6 minutes or until fully cooked. Remove from the skillet and set aside.
  2. For the Vegetable Medley:
    • In the same skillet, add the cubed potatoes and cook until they start to soften, about 10 minutes, stirring occasionally.
    • Add the chopped onions, diced sweet bell pepper, minced chili pepper, and minced garlic to the skillet. Cook, stirring frequently, until the vegetables are soft and fragrant, about 5 minutes.
    • Stir in the chopped green onions, parsley, and dill, along with the halved cherry tomatoes. Season with 1 teaspoon salt, 1/3 teaspoon black pepper, 1 teaspoon paprika, and 1 teaspoon ground coriander. Cook for an additional 5 minutes, or until the tomatoes are just starting to break down and the herbs are wilted.
  3. Combine and Serve:
    • Return the cooked chicken thighs to the skillet, nestling them into the vegetable medley. Cover and simmer for a few minutes to allow the flavors to meld together.
    • Check for seasoning and adjust if necessary. Serve hot, garnished with additional fresh herbs if desired.

Enjoy this hearty and flavorful dish that brings together the succulence of chicken thighs with the freshness of a colorful vegetable medley, all infused with aromatic herbs and spices.

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