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–+ servings
Silvia

One-Pot Irish Chicken with Vegetables: A Simple Delight

A simple and delicious one-pot meal featuring tender chicken thighs and a variety of vegetables, perfect for a comforting dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Irish
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 tablespoons olive oil
  • 4 bone-in skin-on chicken thighs (about 1.5 pounds)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 medium carrots sliced
  • 2 cups baby potatoes halved
  • 1 cup chicken broth
  • 1 cup green peas frozen or fresh
  • 2 tablespoons fresh parsley chopped (for garnish)

Method
 

  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the chicken thighs with salt, pepper, garlic powder, thyme, and paprika. Add the chicken to the pot, skin-side down, and sear for about 5-7 minutes until golden brown. Flip and cook for an additional 5 minutes. Remove the chicken and set aside.
  2. In the same pot, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent.
  3. Add the sliced carrots and halved baby potatoes to the pot. Stir to combine and cook for another 3-4 minutes.
  4. Pour in the chicken broth and bring to a simmer. Return the chicken thighs to the pot, skin-side up. Cover and reduce heat to low. Cook for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
  5. In the last 5 minutes of cooking, stir in the green peas. Adjust seasoning if needed.
  6. Serve hot, garnished with chopped parsley.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 30gProtein: 28gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 14gCholesterol: 120mgSodium: 600mgFiber: 5gSugar: 5g

Notes

  • For a creamier dish, stir in 1/2 cup of heavy cream during the last 5 minutes of cooking.
  • Feel free to substitute the chicken thighs with chicken breasts for a leaner option, but adjust cooking time as needed to prevent drying out.

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