Herb-Roasted Chicken and Vegetable Stew

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty, aromatic stew simmered with tender chicken, root vegetables, and a medley of fresh herbs for a comforting meal. This Mediterranean-inspired soup recipe, ready in about 70 minutes, pairs chicken thighs, carrots, potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 40 min Serves 6 Mediterranean cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). In a large oven-safe pot, heat 2 tbsp olive oil over medium-high heat. Add 1 diced onion and 3 minced garlic cloves, sauté for 2 minutes until softened.
  2. Step 2: Add 1.5 lbs chicken thighs, skin-side up, and cook for 5 minutes per side until golden and browned. Season with 1 tsp salt, 1/2 tsp black pepper, and 2 bay leaves.
  3. Step 3: Add 3 julienned carrots, 2 diced potatoes, 1 tbsp thyme, and 1 tbsp rosemary. Stir to coat in the juices.
  4. Step 4: Pour in 4 cups chicken broth, bring to a simmer, then transfer to the oven. Bake for 30-35 minutes until the chicken is fully cooked and the vegetables are tender.
  5. Step 5: Remove the bay leaves, stir in 1/4 cup chopped fresh parsley, and serve hot with crusty bread.

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