One Pan Chicken and Vegetables
This one-pan chicken and vegetables recipe is an easy, flavorful, and comforting meal perfect for busy weeknights or cozy dinners. Juicy chicken thighs roast together with whole garlic cloves, chunky carrots, and bell peppers, simmered in a fragrant white wine and herb sauce. Finished with fresh parsley and grated Pecorino Romano, this dish is rustic, restaurant-quality, and requires minimal cleanup, making it a family favorite that’s both simple and delicious.
Ingredients
- 400 g chicken thighs
- 2 carrots cut into chunks
- 2 bell peppers cut into large pieces
- 1 head of garlic cloves separated (unpeeled)
- 250 ml white wine
- 150 ml water
- Chili flakes to taste
- salt to taste
- pepper to taste
- 2 sprigs fresh rosemary
- 1 sprig fresh thyme
- 1 tbsp fresh parsley chopped
- 2 tbsp Pecorino Romano grated (for garnish)
- 3 tbsp Olive oil
Instructions
- Sear Chicken and Garlic: Heat a large pan with olive oil, add chili flakes, place chicken thighs and unpeeled garlic cloves in the pan, and sear until golden and fragrant.
- Add Vegetables and Herbs: Add carrots and bell peppers, season with salt and black pepper, and place rosemary and thyme sprigs on top.
- Deglaze with Wine and Add Water: Pour in white wine and let it simmer briefly, then add water to create a light braising liquid.
- Cover and Simmer: Cover the pan, reduce heat to medium-low, and cook until chicken is cooked through and vegetables are tender (about 20–25 minutes). Remove lid at the end to slightly thicken the sauce.
- Finish and Serve: Sprinkle with chopped parsley and grated Pecorino Romano before serving.
Nutrition
Calories: 364kcalCarbohydrates: 8gProtein: 18gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 101mgSodium: 138mgPotassium: 468mgFiber: 2gSugar: 4gVitamin A: 7158IUVitamin C: 80mgCalcium: 63mgIron: 2mg
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