Hey there, friends!
Do you want a meal that’s easy and tasty? I’ve got you covered!
Today, I’m sharing my one pot chicken and vegetables recipe.
It’s a lifesaver for busy weeknights!
You just toss everything into one pot, let it simmer, and dinner is done.
Plus, it’s healthy and full of flavor.
Let’s dive in and get cooking!
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 45-60 minutes |
| Level of Difficulty | Medium |
Ingredients
For the chicken:
- Pepper, to taste
- Salt, to taste
- 3 medium bone-in, skin-on chicken thighs
- 2 bone-in, skin-on chicken wings
- Paprika, to taste (for color and mild flavor)
For the vegetables:
- 1 medium onion (diced)
- 2 cups carrots (halved lengthwise)
- 4 medium russet potatoes (peeled and diced into 1-inch cubes)
- 5 garlic cloves (freshly minced for best flavor)
For the sauce:
- 1/4 cup ketchup
- 1 cup chicken stock (low sodium preferred)
- 1/2 cup coconut aminos (I use Bragg Liquid Aminos brand)
- 1/2 cup honey
For cooking:
- 1 tbsp olive oil
- 2 tbsp butter (I like Kerrygold unsalted butter for this)
Step 1: Prepare the Oven and Skillet
Begin by preheating your oven to 425°F (220°C).
While the oven heats, place a large cast iron skillet over medium-high heat and add 2 tablespoons of butter and 1 tablespoon of olive oil, allowing the mixture to melt and heat up.
Step 2: Season and Brown the Chicken
Using a paper towel, pat dry 3 medium chicken thighs and 2 chicken wings.
Season them with salt, pepper, and paprika to your liking.
Once the skillet is hot, place the chicken skin side down and cook until the skin is golden brown.
Flip and brown the other side, ensuring not to cook the chicken all the way through.
Remove the chicken from the skillet and set aside on a plate.
Step 3: Cook the Vegetables
In the same skillet, add 2 cups of halved baby carrots and 4 medium russet potatoes diced into 1-inch cubes.
Season with salt and pepper.
Cook the vegetables over high heat for about 8 minutes, stirring occasionally to achieve a slight golden color.
Once achieved, remove the vegetables from the skillet and set them aside.
Step 4: Sauté Onions and Prepare the Sauce
Add 1 medium diced onion to the skillet and sauté until translucent, about 3 minutes, adding more olive oil if necessary.
In a small bowl, whisk together 1/2 cup coconut aminos, 1/2 cup honey, 1/4 cup ketchup, and 1 cup chicken stock to create the sauce.
Next, add 5 minced cloves of garlic to the onion and cook for 1 minute until fragrant.
Step 5: Combine and Simmer
Pour the prepared sauce into the skillet, bringing it to a simmer and allowing it to reduce slightly for about 5 minutes.
Add the carrots and potatoes back into the skillet, tossing them thoroughly in the sauce before nestling the browned chicken pieces back in as well.
Step 6: Bake and Finish the Dish
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
For an optional touch, broil the skillet for the last 3 minutes of cooking to achieve a beautiful color on top.
Once done, remove from the oven and enjoy your delicious one-pan honey garlic chicken and veggies.
