This recipe for roasted chicken thighs is so delicious and super easy. It’s made in one pot in about 30-minutes – perfect for weeknight meals!
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One Pot White Wine Roasted Chicken with Carrots and Potatoes
Yields 2 servings
2 organic chicken thighs
1 Tablespoon Herbs de Provence
1 Tablespoon garlic powder
1 package red new potatoes, halved
4-5 organic carrots, peeled and chopped (I used rainbow carrots)
Salt and pepper to season
1 cup white wine
Olive oil spray
Preheat oven to 450°F.
Season chicken, carrots and potatoes with Herbs de Provence, garlic powder salt and pepper on both sides.
Spray Dutch Oven with olive oil spray. Over medium heat, add chicken to Dutch Oven skin side down (if using skinless chicken, place presentation (top) side down). Sear for 3-5 minutes to get nice color on them.
Turn chicken thighs over. Add potatoes and carrots to pot and place in the oven.
After 20 minutes, add wine on the bottom of the pan. Cook for 10 more minutes or until juices in chicken run clear.*
Plate chicken, carrots and potatoes with some of the wine drippings. Enjoy!
*Sometimes the chicken is done before the vegetables. Just remove the chicken and let the vegetables cook for a bit longer.