One-Pot Herb-Crusted Chicken and Root Vegetable Medley

Name: One-Pot Herb-Crusted Chicken and Root Vegetable Medley
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs chicken thighs; 2 tbsp olive oil; 1 medium diced onion; 2 cloves minced garlic; 2 cups carrots; 2 cups zucchini; 1 cup chicken broth; 1 tbsp fresh thyme; 1 tbsp lemon juice; 1 tsp salt; 1/2 tsp black pepper

A tender chicken and vegetable dish cooked in a single pot with aromatic herbs, finished with a bright lemon-infused finish for effortless weeknight dining.

Cuisine: American

Category: One Pot

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

1.5 lbs chicken thighs
2 tbsp olive oil
1 medium diced onion
2 cloves minced garlic
2 cups carrots
2 cups zucchini
1 cup chicken broth
1 tbsp fresh thyme
1 tbsp lemon juice
1 tsp salt
1/2 tsp black pepper

Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 1.5 lbs diced chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then sear for 5 minutes per side until golden brown.
Step 2: Add 1 diced medium onion and 2 minced garlic cloves to the skillet, sautéing for 2 minutes until fragrant.
Step 3: Stir in 2 cups diced carrots and 2 cups diced zucchini, cooking for 4 minutes until slightly softened.
Step 4: Pour in 1 cup chicken broth, add 1 tbsp fresh thyme, and bring to a simmer. Return chicken to the skillet, cover, and simmer for 15 minutes until chicken reaches 165°F.
Step 5: Stir in 1 tbsp lemon juice and cook uncovered for 2 minutes until sauce thickens slightly. Adjust seasoning with additional salt and pepper if needed.