Description
A delicious and easy one-pot meal featuring savory chicken thighs, perfect for spring.
Ingredients
Scale
- 4 chicken thighs
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup asparagus, trimmed and cut into pieces
- 1 cup baby carrots
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a Dutch oven, heat olive oil over medium heat.
- Season the chicken thighs with salt and pepper, then brown them in the Dutch oven for about 5 minutes on each side.
- Remove the chicken and set aside. In the same pot, add onion and garlic, sautéing until softened.
- Add chicken broth, asparagus, baby carrots, and thyme to the pot, stirring to combine.
- Return the chicken thighs to the pot, nestling them among the vegetables.
- Cover and transfer the Dutch oven to the preheated oven.
- Bake for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve warm and enjoy your hearty meal!
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Notes
- Feel free to substitute vegetables based on seasonal availability.
- This dish pairs well with crusty bread or rice.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg