Robust Winter Chicken Dish

Warm your soul with this Robust Winter Chicken Dish—a hearty, one-pot meal that's perfect for cozy evenings. Featuring crispy, golden bone-in chicken thighs nestled atop a medley of tender carrots, parsnips, and baby potatoes, this dish is infused with the deep, savory flavors of garlic, fresh rosemary, thyme, and dry white wine. A touch of butter melts into the rich pan sauce, adding a luxurious finish to this rustic winter recipe. Ready in just over an hour, it's an easy yet impressive option for weeknight dinners or special gatherings. Bursting with seasonal vegetables and comforting aromas, this oven-roasted chicken dish will quickly become your go-to for cold-weather comfort.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 6 pieces bone-in, skin-on chicken thighs
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 medium carrots, peeled and chopped
• 2 medium parsnips, peeled and chopped
• 300 grams baby potatoes, halved
• 3 large garlic cloves, minced
• 2 cups chicken stock
• 0.5 cups dry white wine
• 2 pieces fresh rosemary sprigs
• 3 pieces fresh thyme sprigs
• 1 piece bay leaf
• 2 tablespoons unsalted butter

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Pat the chicken thighs dry with a paper towel and season both sides evenly with 1 teaspoon of salt and the black pepper.

Step 3

In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Place the chicken thighs skin-side down and sear for 4-5 minutes, or until the skin is golden and crispy. Flip and cook the other side for an additional 2-3 minutes. Remove the chicken and set aside.

Step 4

In the same skillet, reduce the heat to medium and add the diced onion. Sauté for 3-4 minutes until softened, then add the garlic and cook for 1 more minute.

Step 5

Add the chopped carrots, parsnips, and halved baby potatoes to the skillet. Stir to coat the vegetables in the oil and chicken drippings, cooking for 5 minutes until slightly softened.

Step 6

Pour in the white wine, scraping the bottom of the pan to release any brown bits. Let the wine simmer for 2 minutes to reduce slightly.

Step 7

Stir in the chicken stock, rosemary, thyme, and bay leaf. Bring the mixture to a gentle simmer.

Step 8

Nestle the seared chicken thighs back into the skillet on top of the vegetables, skin-side up.

Step 9

Transfer the skillet to the preheated oven and roast for 40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender.

Step 10

Remove the skillet from the oven and carefully discard the bay leaf and herb sprigs. Stir in the butter to enrich the sauce.

Step 11

Serve the chicken and vegetables warm, spooning the flavorful sauce over the top. Enjoy your robust winter chicken dish!

Nutrition Facts

Serving size	2685.2 grams (2685.2g)

Amount per serving	% Daily Value*
Calories	3378

Total Fat 215.70g	277%
Saturated Fat 62.90g	315%
Polyunsaturated Fat 2.70g
Cholesterol 834mg	278%
Sodium 5872mg	255%
Total Carbohydrate 142.00g	52%
Dietary Fiber 28.10g	100%
Total Sugars 31.00g
Protein 201.90g	404%

Vitamin D 0IU	0%
Calcium 401mg	31%
Iron 17mg	95%
Potassium 5181mg	110%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.5%

Protein: 24.3%

Carbs: 17.1%