Easy Bake Chicken With Potatoes and Carrots
This recipe for braised chicken with carrots and potatoes combines seared chicken thighs and tender vegetables in a single dish that makes for an easy and healthy dinner.
A complete meal with protein, starch and veggie all in one pot? That's my idea of the perfect meal! When I'm looking for a simple one pot dinner option, I turn to pizza pasta, chili mac or this simple yet satisfying braised chicken.
I do a lot of one pot cooking. Why is that? The main reason is that by the time I'm done cooking dinner and everyone has finished eating the kitchen is a disaster. At the end of the day the last thing I want to do is spend an hour cleaning the kitchen. So the less dishes, the better. Which is why I turn to recipes like this braised chicken with carrots and potatoes.
How do you make braised chicken?
For this recipe, chicken thighs are browned and then braised in the oven with onion, carrots, Yukon gold potatoes and thyme. The braising liquid is chicken stock and white wine mixed with some smoked paprika and flour. The flour thickens the sauce as it bakes which creates a slightly smoky tasting gravy that makes this dish stand out from the rest. The potatoes take on a creamy texture from being slow cooked in the braising liquid.
Tips for braised chicken
- Be sure to choose bone-in skin-on chicken thighs for maximum flavor.
- Cut your potatoes and carrots into similar sized pieces so that they cook at the same rate.
- This dish can be made in advance, then reheated over low heat on the stove top just before serving.
- I find that the combination of chicken, potatoes and carrots makes for a complete meal. If you'd like, you can add a green salad or french bread on the side for heartier appetites.
How long should you braise chicken?
Chicken thighs take approximately 40 minutes to braise in the oven. Other cuts of meat, such as bone-in chicken breasts, may take longer to braise, depending on the size of the pieces of chicken.
Braised Chicken Variations
This is a basic recipe for braised chicken that you can add other ingredients to for a different flavor profile.
- Chicken: Instead of chicken thighs, try bone-in skin-on drumsticks, chicken legs or breasts.
- Potatoes: You can use red potatoes, purple potatoes or sweet potatoes in lieu of Yukon gold potatoes.
- Vegetables: I sometimes add other vegetables to the mix such as mushrooms or pearl onions. You can also add a stir a few handfuls of spinach or kale into the finished dish.
Once you try this braised chicken, you'll find it on your regular dinner rotation! It uses ingredients that are commonly on hand and is sure to be a hit with family and friends.
More chicken recipes you'll love
- Slow Cooker Chicken Cacciatore
- Bacon Wrapped Chicken
- Honey Mustard Chicken
- Chicken Santa Fe
- Pineapple Chicken
Braised Chicken with Carrots and Potatoes
This recipe for braised chicken with carrots and potatoes combines seared chicken thighs and tender vegetables in a single dish that makes for an easy and healthy dinner.
Servings 4 servings
Calories 573 kcal
- 4 large bone in skin on chicken thighs fat trimmed
- Kosher salt and freshly ground pepper to taste
- 1 tablespoon olive oil
- 1 onion finely chopped
- 4 Yukon gold potatoes cut into 2 inch pieces
- 6 carrots peeled and cut into 1 1/2 inch slices
- 1 teaspoon smoked paprika
- 1 tablespoon all purpose flour can substitute whole wheat flour or gluten free flour
- 1 1/2 cups chicken stock
- 1/4 cup white wine
- 2 teaspoons minced fresh thyme
- 2 tablespoons minced fresh parsley
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Preheat the oven to 350 degrees F.
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Season the chicken generously with salt and pepper.
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In a heavy large frying pan over medium-high heat, warm the oil. Add the chicken and cook until brown, about 4-6 minutes on each side. Transfer the chicken to a plate.
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Add the onion to the frying pan and stir. Add the potatoes and carrots. Sprinkle with salt and pepper and saute until the vegetables are beginning to brown, about 5 minutes.
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Add the flour and stir to coat. Add the white wine, simmer until the wine has cooked off. Add the chicken stock and smoked paprika. Return the chicken to the pan and bring to a boil.
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Cover the pan, place in the oven and bake for 40 minutes, or until the chicken and vegetables are cooked through.
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Mix in the thyme. Taste and adjust the seasoning. Sprinkle with chopped parsley, then serve.
Little Helpers: If your kids are old enough to safely handle a vegetable peeler they can peel the carrots. I have a dull peeler that I let my 4 year olds use with supervision.
Make Ahead: The carrots and onion can be prepped a day in advance.
Calories: 573 kcal | Carbohydrates: 43 g | Protein: 32 g | Fat: 29 g | Saturated Fat: 7 g | Cholesterol: 144 mg | Sodium: 326 mg | Potassium: 1623 mg | Fiber: 8 g | Sugar: 7 g | Vitamin A: 15695 IU | Vitamin C: 33.2 mg | Calcium: 119 mg | Iron: 8.7 mg
This post was published April 19, 2015 and was updated on May 19, 2019 with new content.
Source: https://www.dinneratthezoo.com/chicken-with-carrots-and-potatoes/
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