Basic and simple to make, but this dish is also full of hearty flavor! Meals with simple, wholesome ingredients not only satisfy your hunger but also just make you feel good. I love my baked chicken with potatoes and carrots because it’s not only simple to make, but it’s also a dish that uses basic, healthy ingredients. The chicken is seasoned and tender, the potatoes are hearty, and the carrots add a touch of sweetness to the meal. Everything is baked in a thick and savory sauce that adds even more flavor to this dish. It is a homey and satisfying meal that will easily become a family favorite.
Belle’s Baked Chicken with Potatoes and Carrots
4 large bone-in, skin-on chicken thighs, fat trimmed
Kosher salt and freshly ground pepper to taste
1 tablespoon olive oil
1 onion, finely chopped
4 yellow potatoes cut into 2-inch pieces
6 carrots peeled and cut into 1 1/2 inch slices
1 tablespoon flour
1/4 cup white wine
1 1/2 cups chicken stock
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 tablespoon minced parsley
Season the chicken with salt and pepper. In a heavy, large frying pan over medium-high heat, heat the oil. Add the chicken and cook until brown on both sides, about 4-6 minutes per side. Transfer the chicken to a baking dish. Add the onion to the frying pan and stir. Add the potatoes and carrots. Sprinkle with salt and pepper, and sauté until the vegetables begin to brown, about 5 minutes. Add the flour and stir to coat. Add the white wine and simmer until it has cooked off. Add the chicken broth, smoked paprika, and thyme. Bring to a boil, then remove the pan from the heat and ladle the vegetables and sauce over the chicken in the baking dish. Cover the dish with foil and bake at 350 degrees for 40 minutes, or until the chicken and vegetables are cooked through. Sprinkle with chopped parsley, then serve.
