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–+ servings

Easy One-Pot Roasted Chicken and Vegetables Dinner

A hearty and flavorful one-pot roasted chickendinner with tender vegetables, all cooked in a savory broth and white winesauce.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4
Calories 482 kcal

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.

Nutrition

Calories: 482kcal
Keyword chicken and vegetables
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