I tried this super simple recipe a few weeks ago, and loved it. Based on a recipe from Laine’s List, you can make this recipe in the afternoon while helping the kids with their homework, pop it in the oven, and continue focusing on the kids.
The leftovers can be made into pot pie for later in the week. I like using my pizza dough to make the pot pie. Don’t forget to throw the carrot and onion trimmings into your stock bag in the freezer!
One Pot Herbed Chicken
8 chicken thighs
6 potatoes, cut into 1 inch pieces
6 carrots, peeled and cut into 1/2 inch pieces
sweet potato, peeled and cut into 1 inch pieces
2 turnips, cut into 1 inch pieces
1 onion, sliced
3 cloves of garlic, minced
2/3 cup of chicken stock
herbs – 2 tsp. each
Prepare the vegetables and place in a large bowl. Add chicken thighs and herbs. Drizzle olive oil over top, and mix completely to make sure all the ingredients are covered with the spices and olive oil.
Add a few T. of olive oil to a dutch oven pot or large pot. Put the vegetable and chicken mixture in the pot. Pour chicken stock or water over top.
Bake in oven 425 for about 1 to 1.5 hours, checking for doneness around an hour, or cook on stove top for an hour or so.
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