One Pot Chicken in the Oven
A simple and delicious one pot chicken recipe baked in the oven with vegetables and herbs, perfect for an easy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 1x
Ingredients
4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
4 cloves garlic, minced
1 medium onion, sliced
3 medium carrots, peeled and cut into 1-inch pieces
2 medium potatoes, cut into 1-inch cubes
1 cup chicken broth
1 lemon, sliced
Instructions
Preheat the oven to 400°F (200°C).
In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat.
Season the chicken thighs with salt, black pepper, dried thyme, and dried rosemary on both sides.
Place the chicken thighs skin side down in the pot and sear for 4-5 minutes until the skin is golden brown. Flip and cook for another 3 minutes. Remove chicken and set aside.
Add the sliced onion, minced garlic, carrots, and potatoes to the pot. Sauté for 5 minutes, stirring occasionally.
Pour in the chicken broth and stir to combine, scraping any browned bits from the bottom of the pot.
Return the chicken thighs to the pot, placing them on top of the vegetables skin side up.
Arrange the lemon slices over the chicken and vegetables.
Cover the pot with a lid or aluminum foil and transfer to the preheated oven.
Bake for 35 minutes covered, then remove the lid and bake for an additional 10 minutes to crisp the chicken skin.
Remove the pot from the oven and let it rest for 5 minutes before serving.