Chicken With Carrot And Potato

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Chicken With Carrot And Potato : Good food doesn’t have to be complicated. Today we prepare the easy chicken recipe that is perfect for Sunday lunch or dinner with friends and family.

Chicken with carrot and potato curry is a famous name in our country. This dish is available in all famous hotel of India. In this dish, we use chicken, potato carrot and many spices to make it tasty.

BRAISED CHICKEN WITH CARROTS AND POTATOE

This recipe for braised chicken with carrots and potatoes combines seared chicken thighs and tender vegetables in a single dish that makes for an easy and healthy dinner.

A complete meal with protein, starch and veggie all in one pot? That’s my idea of the perfect meal! When I’m looking for a simple one pot dinner option, I turn to pizza pasta, chili mac or this simple yet satisfying braised chicken.

I do a lot of one pot cooking. Why is that? The main reason is that by the time I’m done cooking dinner and everyone has finished eating the kitchen is a disaster. At the end of the day the last thing I want to do is spend an hour cleaning the kitchen. So the less dishes, the better. Which is why I turn to recipes like this braised chicken with carrots and potatoes.

HOW DO YOU MAKE BRAISED CHICKEN?

For this recipe, chicken thighs are browned and then braised in the oven with onion, carrots, Yukon gold potatoes and thyme. The braising liquid is chicken stock and white wine mixed with some smoked paprika and flour. The flour thickens the sauce as it bakes which creates a slightly smoky tasting gravy that makes this dish stand out from the rest. The potatoes take on a creamy texture from being slow cooked in the braising liquid.

TIPS FOR BRAISED CHICKEN

  • Be sure to choose bone-in skin-on chicken thighs for maximum flavor.
  • Cut your potatoes and carrots into similar sized pieces so that they cook at the same rate.
  • This dish can be made in advance, then reheated over low heat on the stove top just before serving.
  • I find that the combination of chicken, potatoes and carrots makes for a complete meal. If you’d like, you can add a green salad or french bread on the side for heartier appetites.

HOW LONG SHOULD YOU BRAISE CHICKEN?

Chicken thighs take approximately 40 minutes to braise in the oven. Other cuts of meat, such as bone-in chicken breasts, may take longer to braise, depending on the size of the pieces of chicken.

BRAISED CHICKEN VARIATIONS

This is a basic recipe for braised chicken that you can add other ingredients to for a different flavor profile.

  • Chicken: Instead of chicken thighs, try bone-in skin-on drumsticks, chicken legs or breasts.
  • Potatoes: You can use red potatoes, purple potatoes or sweet potatoes in lieu of Yukon gold potatoes.
  • Vegetables: I sometimes add other vegetables to the mix such as mushrooms or pearl onions. You can also add a stir a few handfuls of spinach or kale into the finished dish.

Once you try this braised chicken, you’ll find it on your regular dinner rotation! It uses ingredients that are commonly on hand and is sure to be a hit with family and friends.

Braised Chicken with Carrots and Potatoes

This recipe for braised chicken with carrots and potatoes combines seared chicken thighs and tender vegetables in a single dish that makes for an easy and healthy dinner.

 CourseDinner

 CuisineAmerican

 Prep Time15 minutes

 Cook Time40 minutes

 Total Time55 minutes

 Servings servings

 Calories573kcal

INGREDIENTS

  • 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 Yukon gold potatoes cut into 2 inch pieces
  • 6 carrots peeled and cut into 1 1/2 inch slices
  • 1 teaspoon smoked paprika
  • 1 tablespoon all purpose flour can substitute whole wheat flour or gluten free flour
  • 1 1/2 cups chicken stock
  • 1/4 cup white wine
  • 2 teaspoons minced fresh thyme
  • 2 tablespoons minced fresh parsley

INSTRUCTIONS

  • Preheat the oven to 350 degrees F.
  • Season the chicken generously with salt and pepper.
  • In a heavy large frying pan over medium-high heat, warm the oil. Add the chicken and cook until brown, about 4-6 minutes on each side. Transfer the chicken to a plate.
  • Add the onion to the frying pan and stir. Add the potatoes and carrots. Sprinkle with salt and pepper and saute until the vegetables are beginning to brown, about 5 minutes.
  • Add the flour and stir to coat. Add the white wine, simmer until the wine has cooked off. Add the chicken stock and smoked paprika. Return the chicken to the pan and bring to a boil.
  • Cover the pan, place in the oven and bake for 40 minutes, or until the chicken and vegetables are cooked through.
  • Mix in the thyme. Taste and adjust the seasoning. Sprinkle with chopped parsley, then serve.

NOTES

Little Helpers: If your kids are old enough to safely handle a vegetable peeler they can peel the carrots. I have a dull peeler that I let my 4 year olds use with supervision.

Make Ahead: The carrots and onion can be prepped a day in advance.

One Pan Chicken and Potatoes

One Pan Chicken and Potatoes recipe is a simple, easy and delicious dinner idea that can be thrown together in minutes. Just toss chicken thighs, potatoes and carrots in the baking dish with seasoning & bake!
Chicken thighs are not the only meat you can make this one pan chicken and potato bake with. Use Chicken Drumsticks and Potatoes if that is what you have and it will be just as good.

With this recipe there are no dishes to wash and the baked chicken thighs are juicy and crispy. Garlic makes the chicken and potatoes very fragrant and delicious! Don’t be afraid that it’s too much garlic. The cloves are not crushed, so they add just enough flavor without being overpowering.

People kept asking me if you can use chicken thighs to make the One Pan Meal {Drumsticks & Potatoes}, so I decided to make it with chicken thighs and show you that it works just as wonderful. This time I added a whole lot of garlic & one chopped up onion because I later made gravy with the drippings leftover from the chicken. Should l tell you that it was aah-mazing?!

Following this recipe, you’ll get very crispy chicken thighs, with crackly skin. The baked potatoes and carrots absorb the juices from the baked chicken thighs and create the most amazing meal ever!

Can I make this with Chicken Breast? 

Yes! Just bake the potatoes for about 40 minutes before adding the chicken breast. Cook the chicken until the internal temperature registers at 160F.

Can I Make this with Sweet Potatoes?

Yes! Just make sure to bake the chicken for about 30 minutes before adding the sweet potatoes, as they tend to cook quicker.

What should I bake the One Pan Chicken and Potatoes in? 

Using a large rimmed baking sheet for this recipe is the best if you would like your chicken and vegetables to crisp up well. The air has enough room to circulate therefore this would work great.
If you use a glass baking dish or a deep baking sheet, this would prevent the chicken and potatoes from browning. So this would be ok to use, but not the best.

Can I use other vegetables with the chicken and potato bake?

Yes. If using zucchini, asparagus or other quick roasting vegetable and add them the last 20 minutes of baking time. Frozen peas are also fine. I would add them the last 5 minutes of baking.

Can I use different seasoning for this Baked Chicken and Potatoes Recipe?

You sure can! You can add dry ranch seasoning (with no salt), or rosemary, or thyme, or whatever else you like and then bake chicken and potatoes as the rest of the recipe states. You’re the boss, you decide 😉

Bon Appetite!

One Pan Chicken & Potatoes

One Pan Chicken & Potatoes recipe is a simple, easy and delicious dinner idea that comes together in minutes. Just toss chicken thighs, potatoes and carrots in the baking dish with seasoning & roast! There are no dishes to wash and the baked chicken thighs are juicy and crispy. Garlic makes the chicken and potatoes very fragrant and delicious!

Course: dinner

Cuisine: American

Keyword: one pan chicken and potatoes

Calories: 645 kcal

Prep Time: 5 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 25 minutes

Servings: 

 people

Ingredients

  • chicken thighs
  • 6-8 large potatoes cut in quarters or halves
  • 5-6 carrots cut in 1-2 inch pieces
  • onion cut in quarters
  • 15-20 garlic cloves whole
  • 1 Tbsp Kosher salt
  • 1 tsp Black ground pepper
  • 4 tsp garlic powder or 5 cloves garlic crushed
  • ½ tsp paprika optional
  • 3-4 Tbsp olive oil

Instructions

  1. Preheat oven to 375°F. Line a rimmed 12in x 18in baking sheet with foil or even better, parchment paper.
  2. Thoroughly wash the potatoes & carrots with a scrubber and cut them in smaller pieces. Pat dry with a paper towel.
  3. Pat dry chicken with a paper towel.
  4. Add chicken, potatoes and carrots, onion & garlic to the lined rimmed baking dish and sprinkle with 1 Tbsp salt, 1 tsp ground pepper, and 4 tsp garlic. Drizzle with 3-4 tbsp olive oil. Carefully toss everything to coat.
  5. Place in the oven and bake chicken and potatoes for 1 hour 20 minutes. Check for doneness -if the potatoes and chicken thighs are soft and easily pierced with the fork they are ready.
  6. If the chicken and potatoes have not browned up as much as you would like, turn the broil setting on and broil for 5 minutes. Watch carefully, or they will burn.
  7. Remove from the oven and serve right away in the baking pan or transfer to a warm serving plate.

Chicken with Carrots and Potatoes

All you need is twenty minutes to get this dish in the slow cooker. You’ll have a hearty chicken and veggie supper waiting for you when you get home. If you don’t care to use the wine, you can use 1/2 cup of additional chicken broth.

Gallery

Chicken with Carrots and Potatoes

Recipe Summary

Yield:

6 servings

Ingredients

Ingredient Checklist

  • 1 ¾ cups vertically sliced onion
  • Cooking spray
  • 2 cups baby carrots
  • 6 small round red potatoes (about 1 pound), cut into 1/4-inch slices
  • ½ cup fat-free, lower-sodium chicken broth
  • ½ cup dry white wine
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon minced garlic
  • ¾ teaspoon salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 1 teaspoon paprika
  • 6 (6-ounce) bone-in chicken thighs, skinned
  • 1 teaspoon olive oil
  • Chopped fresh thyme (optional)

Directions

Instructions Checklist

  • Step 1Place onion in a 6-quart electric slow cooker coated with cooking spray; top with carrots and potatoes.
  • Step 2Combine broth, next 3 ingredients, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour over vegetables.
  • Step 3Combine paprika, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; rub over chicken. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken. Cook 3 minutes on each side or until browned. Arrange chicken on top of vegetables.
  • Step 4Cover and cook on LOW for 3 1/2 hours or until chicken is done and vegetables are tender. Garnish with additional thyme, if desired.

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