One-Pot Dutch Oven Chicken Dinner
A harmonious blend of tender chicken and aromatic vegetables, this one-pot dish offers comfort and nutrition for your family meals.
Ingredients
Main Ingredients
- 4 pieces bone-in, skin-on chicken thighs or any chicken pieces you prefer
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, sliced
- 1 piece bell pepper, diced (red or yellow for sweetness)
- 1 cup baby potatoes, halved (or quartered if large)
- 1 cup green beans, trimmed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 1 cup chicken broth (low sodium)
- Salt to taste
- Pepper to taste
- Fresh parsley, chopped for garnish
Instructions
Preparation
- Start by gathering all your ingredients. Chop the vegetables and set them aside. Pat the chicken thighs dry with a paper towel and season both sides with salt, pepper, and the smoked paprika.
Cooking
- Heat a large Dutch oven over medium-high heat and add the olive oil. Once the oil is hot, place the chicken thighs skin-side down in the pot. Sear for about 5-7 minutes until the skin is crispy and golden. Flip the chicken and sear on the other side for an additional 5 minutes. Remove the chicken from the pot and set it aside.
- In the same pot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and stir for another minute until fragrant.
- Toss in the sliced carrots, celery, bell pepper, and baby potatoes. Stir well to coat the vegetables in the flavorful oil. Cook for about 5 minutes, stirring occasionally.
- Sprinkle in the dried thyme, dried rosemary, and adjust salt and pepper to taste. Pour in the chicken broth, scraping any browned bits from the bottom of the pot for added flavor.
- Carefully nestle the seared chicken back into the pot, skin-side up, ensuring it’s mostly submerged in the broth but leaving the skin exposed for an extra crispy texture.
- Bring the mixture to a gentle simmer. Cover the Dutch oven with its lid and reduce the heat to low. Allow the chicken and vegetables to cook for about 40-45 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- In the last 10 minutes of cooking, add the trimmed green beans and cover the pot again. This will just soften the beans slightly without losing their vibrant color.
- Once done, remove the pot from the heat. Let it rest for a few minutes before serving. Garnish with freshly chopped parsley for a pop of color and flavor.
Notes
Select fresh ingredients, don’t rush the searing, feel free to change up the aromatics with leeks or shallots, and adjust cooking times for different cuts of chicken. Rest the dish before serving for enhanced flavor.