This one-pan stovetop meal features succulent chicken thighs seasoned with a blend of spices, accompanied by a colourful medley of potatoes, carrots, zucchini, bell peppers, red onion, and celery, all cooked to perfection for a flavorful and hassle-free dinner.
One-Pan Stovetop Chicken Thighs with Roasted Vegetables
This one-pan stovetop meal features succulent chicken thighs seasoned with a blend of spices, accompanied by a colourful medley of potatoes, carrots, zucchini, bell peppers, red onion, and celery, all cooked to perfection for a flavorful and hassle-free dinner.
Ingredients
- 2 pieces Chicken thighs bone in, skin on
- 1 cup mixed vegetables
- 1 cup Potatoes skin on, diced
- Olive oil Use desired amount
- 1 tbsp Garlic powder
- 1 tbsp Cinnamon powder
- 1 tsp Cayenne pepper
- 1 tbsp Rosemary Dried
- 2 tbsp Chicken spices
- Salt & pepper to taste
- 1/2 cube Chicken stock melted in water
Instructions
Prepare the chicken thighs
- Pat the chicken thighs dry with paper towels and place them in a large mixing bowl with your vegetables. Drizzle with 1 tablespoon of olive oil and sprinkle on your spices Toss until the chicken thighs and vegetables are evenly coated.
Cook on the Stovetop:
- Heat a large, deep skillet or frying pan over medium-high heat. Add a bit of olive oil to coat the pan. Place the seasoned chicken thighs in the pan, skin side down, and cook for 5-6 minutes until golden brown. Flip the chicken thighs and cook for an additional 5-6 minutes.
Add Vegetables & Chicken Stock:
- Add your vegetables and cook everything together for an additional 10-15 minutes, stirring occasionally, until the chicken is cooked through, and the vegetables are tender. Melt the chicken stock with boiling water and add mix to the pan and cover.
Serve:
- Serve your one-Pan Stovetop Chicken Thighs with Roasted Vegetables
Notes
This one-pan stovetop recipe is quick, easy, and flavorful—a perfect option for a delicious and hassle-free meal. Enjoy!
