Herb-Roasted Chicken and Vegetable Stew
A hearty, aromatic stew simmered with tender chicken, root vegetables, and a medley of fresh herbs for a comforting meal. This mediterranean-inspired soups ready in about 70 minutes pairs (bone-in, skin-on) chicken thighs, (julienned) carrots, (diced) 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.
Ingredients
- 1.5 lbs (bone-in, skin-on) chicken thighs
- 3 (julienned) carrots
- 2 (diced) potatoes
- 1 (diced) onion
- 3 (minced) garlic cloves
- 1 tbsp (fresh, chopped) thyme
- 1 tbsp (fresh, chopped) rosemary
- 2 bay leaf
- 4 cups chicken broth
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- 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.
- 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.
- Step 3: Add 3 julienned carrots, 2 diced potatoes, 1 tbsp thyme, and 1 tbsp rosemary. Stir to coat in the juices.
- 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.
- Step 5: Remove the bay leaves, stir in 1/4 cup chopped fresh parsley, and serve hot with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Roasted Chicken and Vegetable Stew take to make?
Total time is about 70 minutes (30 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Roasted Chicken and Vegetable Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (julienned) carrots from drying out.
Can I substitute ingredients in Herb-Roasted Chicken and Vegetable Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Roasted Chicken and Vegetable Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Herb-Roasted Chicken and Vegetable Stew?
Mediterranean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
I've tried many general recipes and this is hands down the best.
- ★☆☆☆☆
The proportions seem off. Way too much of some ingredients.
