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One-Pot Rosemary Garlic Chicken is a simple dish that packs big flavor. You can make it in about 50 minutes. This meal serves four and is perfect for busy weeknights. - 4 chicken thighs, bone-in and skin-on - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 tablespoon fresh rosemary, chopped - 1 teaspoon paprika - Salt and pepper to taste - 1 cup chicken broth - 1 lemon, zested and juiced - 1 cup baby potatoes, halved - 1 cup green beans, trimmed - Fresh rosemary sprigs for garnish These ingredients come together to create a warm and tasty meal. The chicken thighs give you juicy meat, while the potatoes and green beans add a nice crunch. Feel free to mix things up! You can add your favorite veggies. Carrots or bell peppers work well. If you want more spice, add red pepper flakes. For a creamy twist, stir in some heavy cream at the end. This dish is all about making it your own! Start by gathering all your ingredients. This makes cooking easier and faster. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Season the chicken thighs with salt, pepper, and paprika. Place the thighs skin-side down in the pot. Sear the chicken for about 5-7 minutes. This makes the skin golden and crispy. Flip the chicken and cook for 3-4 more minutes. Then, take the chicken out and set it aside. Next, add 4 cloves of minced garlic and 1 tablespoon of chopped rosemary to the pot. Sauté for about 30 seconds until it smells great. Now pour in 1 cup of chicken broth, along with the zest and juice of 1 lemon. Use a wooden spoon to scrape up any browned bits from the bottom. This adds flavor. Return the chicken to the pot. Nestle 1 cup of halved baby potatoes around the chicken. Bring the liquid to a gentle simmer. Cover the pot and place it in the oven preheated to 400°F (200°C). Bake for 20 minutes. After that, take the pot out and add 1 cup of trimmed green beans. Stir gently, cover again, and return to the oven for another 15-20 minutes. The chicken should be cooked through, and the veggies tender. Finally, take the pot out of the oven. Let it rest for a few minutes. Garnish with fresh rosemary sprigs before serving. Enjoy your one-pot meal! To get that perfect sear, make sure your pot is hot. The oil should shimmer but not smoke. Place the chicken skin-side down and don’t move it around. Let it sit for those few minutes. This helps the skin crisp up nicely. If the chicken sticks, it’s not ready to flip. Also, remember to season well. Salt and pepper are key to great flavor. Roasting veggies is easy in one pot. Cut them into similar sizes for even cooking. Add them at the right time. For this dish, add the green beans after 20 minutes of cooking the chicken. This way, they stay crisp. Toss them gently with the other ingredients. This allows them to soak up flavors without getting mushy. The goal is tender but firm veggies that add color and taste to your meal. One-pot meals save time and clean-up. Here are some tips to make it easier: - Prep Ingredients First: Chop all veggies and season the chicken before you start cooking. - Use a Large Pot: A wider pot gives more space for browning and cooking. - Layer Ingredients: Place harder vegetables, like potatoes, at the bottom. They need more time to cook. - Don’t Overcrowd the Pot: Give each piece of chicken space. This helps them brown better and cook evenly. Herbs make your dish shine. Here are ways to use them: - Fresh Over Dried: Fresh rosemary is best for flavor. Chop it finely and mix it with garlic. - Add at Different Stages: Some herbs, like rosemary, can go in early. Others, like parsley, are best added at the end. - Experiment with Combinations: Try pairing rosemary with thyme or basil. This can add depth to your dish. - Use the Whole Plant: You can use both the leaves and stems for extra flavor. Just chop them finely. Avoid these pitfalls for a perfect meal: - Skipping the Sear: Don’t skip searing the chicken. This builds flavor and texture. - Neglecting Seasoning: Season generously with salt and pepper. It brings out the dish's best flavors. - Not Monitoring Cooking Time: Keep an eye on the clock. Overcooking can dry out the chicken. - Ignoring Leftovers: This dish tastes even better the next day. Store it properly to enjoy later. For the full recipe, check out the One-Pot Rosemary Garlic Chicken. {{image_2}} You can swap out some ingredients in this recipe to fit your taste. For instance, use chicken breasts instead of thighs. They cook quicker but stay juicy when cooked right. You can also replace rosemary with thyme for a different flavor. If you do not have baby potatoes, regular potatoes work too. Just cut them smaller for even cooking. For a bit of heat, add red pepper flakes or paprika. If you want a vegetarian meal, you can still enjoy this dish. Replace chicken with hearty vegetables like eggplant, mushrooms, or chickpeas. Use vegetable broth in place of chicken broth. Toss in more green beans and add some bell peppers for color. You can also include tofu for protein. Cook the veggies until tender, then mix in the same herbs and spices for flavor. You can make this dish in more ways than one. For stovetop cooking, follow the same steps but simmer on low. This will take about 30 minutes. If you choose a slow cooker, brown the chicken first. Then, place it in the slow cooker with the other ingredients. Cook on low for 6-8 hours or high for 3-4 hours. Every method keeps the flavors bright and fresh. For the full recipe, check out the detailed instructions above. After enjoying your One-Pot Rosemary Garlic Chicken, let it cool down. Store any leftovers in an airtight container. Place it in the fridge. It will stay fresh for up to three days. If you want to keep it longer, consider freezing. For freezing, first ensure the chicken is cool. Place the chicken and veggies in a freezer-safe container. Be sure to use a container that seals well. You can freeze it for up to three months. Label the container with the date. This helps you keep track of freshness. To reheat, first thaw your chicken in the fridge overnight. You can also use the microwave for quick defrosting. Once thawed, place it in a pot on low heat. Add a splash of chicken broth to keep it moist. Stir occasionally until heated through. This helps maintain great flavor and texture. The best way to season chicken is simple. Use salt, pepper, and herbs. For this recipe, I love using fresh rosemary. It adds a nice flavor. Paprika also brings warmth and color. Always season both sides of the chicken. This ensures every bite tastes great. One-pot meals can take about 45 to 60 minutes. This includes prep and cooking time. For our One-Pot Rosemary Garlic Chicken, it takes about 50 minutes total. The chicken cooks in the oven for around 35 minutes. Each step helps build flavors, so be patient. Yes, you can use boneless chicken. It cooks faster than bone-in chicken. Just check the internal temperature to ensure it's safe. Boneless chicken may need about 20 to 25 minutes in the oven. Adjust the cooking time for the best results. This blog post covered key aspects of making a tasty one-pot meal. We discussed ingredients, step-by-step cooking, and tips to avoid mistakes. You learned how to customize your dish and store your leftovers properly. Remember, with just a few tweaks, you can make this recipe your own. Keep experimenting, and always enjoy the cooking process. Good food brings joy, so have fun in the kitchen!

One-Pot Rosemary Garlic Chicken

Delight your family with this flavorful One-Pot Rosemary Garlic Chicken recipe! This dish combines tender chicken thighs, aromatic garlic, and fresh rosemary, all simmered with baby potatoes and green beans for a complete meal in just one pot. Perfect for busy weeknights, it’s easy to make and clean up. Click through to explore the full recipe and discover how to create this delicious and comforting dinner in no time!
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Ingredients
  

4 chicken thighs, bone-in and skin-on

2 tablespoons olive oil

4 cloves garlic, minced

1 tablespoon fresh rosemary, chopped

1 teaspoon paprika

Salt and pepper to taste

1 cup chicken broth

1 lemon, zested and juiced

1 cup baby potatoes, halved

1 cup green beans, trimmed

Fresh rosemary sprigs for garnish

Instructions
 

Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.

    Season the chicken thighs with salt, pepper, and paprika on both sides. Place them skin-side down in the pot and sear for about 5-7 minutes until the skin is golden and crispy. Flip and cook for an additional 3-4 minutes. Remove the chicken from the pot and set aside.

      In the same pot, add the minced garlic and chopped rosemary, sautéing for about 30 seconds until fragrant.

        Add the chicken broth, lemon zest, and lemon juice to the pot, scraping up any browned bits from the bottom.

          Return the chicken to the pot and nestle the halved potatoes around the chicken. Bring the liquid to a gentle simmer.

            Cover the pot and transfer it to a preheated oven at 400°F (200°C). Bake for 20 minutes.

              After 20 minutes, remove the pot from the oven and add the green beans. Stir gently to combine, re-cover, and return to the oven for an additional 15-20 minutes until the chicken is cooked through and the vegetables are tender.

                Remove from the oven, let it rest for a few minutes, and garnish with fresh rosemary sprigs before serving.

                  Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4