One Pot Roasted Chicken

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These tender and juicy pieces of chicken are coated in a thick savory sauce and paired with hearty veggies for a quick and filling meal.

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Here's What You Need

[{"selector":"#anim-89dc1d50-6067-402b-a941-880617c1b7d3","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-38529262-a09c-41be-95fa-9a376e0a6f1d","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-1620e778-6ba8-4922-8af0-bacc0810568c","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Green Curved Line

First, preheat oven to 325 F and heat a large oven-safe pan with oil. Season the chicken and sear on all sides until golden brown. Set aside.

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Now, add the brussels sprouts, carrots, and sweet potatoes and brown slightly, cooking for 5 to 7 minutes. Set aside with the chicken.

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Next, turn heat to medium and whisk the flour into the liquid in the pan until it is absorbed. Add the herbs and seasonings while you continue to whisk.

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After, add the wine a little at a time before pouring in the broth slowly. Continue to whisk while you go to prevent lumps.

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Let the sauce simmer for 4 to 5 minutes, whisking gently. Then, add the veggies back into the pan and stir, submerging them in the sauce.

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Last, add the chicken back to the pan, cover, and simmer for 35 to 40 minutes. The internal temp should be 165 F. Let it rest for 5 to 10 minutes before serving.

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Servings & Calories

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Our easy to prepare One-Pot Roasted Chicken is the perfect family dinner on a busy night. And it makes great leftovers.

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One Pot Roasted Chicken

These tender and juicy pieces of chicken are coated in a thick savory sauce and paired with hearty veggies for a quick and filling meal.

Start the recipe

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Here's What You Need

For this recipe you need: -Skin-on, bone-in chicken thighs or legs -Extra virgin olive oil -Chicken broth -Brussels sprouts -Chopped carrots -Chopped sweet potatoes -White wine -Minced garlic -Paprika -Rosemary -Thyme -All-purpose flour -Kosher salt -Black pepper -Fresh rosemary for garnish

First, preheat oven to 325 F and heat a large oven-safe pan with oil. Season the chicken and sear on all sides until golden brown. Set aside.

Now, add the brussels sprouts, carrots, and sweet potatoes and brown slightly, cooking for 5 to 7 minutes. Set aside with the chicken.

Next, turn heat to medium and whisk the flour into the liquid in the pan until it is absorbed. Add the herbs and seasonings while you continue to whisk.

After, add the wine a little at a time before pouring in the broth slowly. Continue to whisk while you go to prevent lumps.

Let the sauce simmer for 4 to 5 minutes, whisking gently. Then, add the veggies back into the pan and stir, submerging them in the sauce.

Last, add the chicken back to the pan, cover, and simmer for 35 to 40 minutes. The internal temp should be 165 F. Let it rest for 5 to 10 minutes before serving.

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Servings & Calories

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Our easy to prepare One-Pot Roasted Chicken is the perfect family dinner on a busy night. And it makes great leftovers.

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