Chicken Thighs with Vegetables

Everyone in our family absolutely loves chicken thighs. I’m not sure why that is but we make it quite regularly and the plate finishes very quickly. I always add in some veggies as well so that the kids enjoy a nutritious meal.

I also think this recipe is what makes them delicious. It’s quite easy to make and takes very little time. Have a look at the recipe below and let me know what you think.

These chicken thighs and vegetables are very tasty.

Chicken Thighs

– Serves 6

– Total Prep Time of 50 minutes.


– 1 tablespoon of extra virgin olive oil

– 3 tablespoons of unsalted butter

– 2 large carrots, cut on a bias in one-inch pieces

– 4 celery ribs, cut on a bias in one-inch pieces

– 2 sprigs of rosemary

– Zest and juice of one lemon

– 2 1/2 cups of low-sodium chicken broth

– Buttered egg noodles

– Salt and pepper


– Preheat the oven to 425 degrees.

– Heat the oil and butter over medium-high heat in a Dutch oven or a large soup pot.

– Season the chicken on one side and, when the butter is melted, lay half of the chicken pieces, seasoned-side down, in the pot. Season the other side of the first three pieces and brown on both sides, about 8 minutes total.

– Transfer to a plate and repeat with the remaining chicken pieces.

– Reduce the heat to medium, add the carrots and celery and cook until tender, about 10 minutes.

– Add the rosemary and cook until fragrant, about 1 minute.

– Add the lemon juice to deglaze the pan; with a wooden spoon scrape up the lovely brown bits that the chicken left in the bottom of your pot — that’s where the entire flavor lies.

– Add the broth, zest and 1t salt; bring to a boil.

– Return the chicken to the pot and put the entire thing in the oven.

– Cook, uncovered, until the chicken is tender, about 40 minutes.

– Remove the pot from the oven and discard the rosemary.

– From here you can serve the chicken and vegetables over buttered egg noodles (you have plenty of time to cook them while the chicken’s roasting away) or, if you prefer, you can serve the dish as more of a soup and do away with the starchy carbs.

– If you serve the dish over noodles, save the “stock” for another soup another day.

– Serves three to four. Enjoy!

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