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One Pot Chicken and Vegetables
Ingredients:
• 4 chicken thighs (bone-in, skin-on)
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 potatoes, diced
• 1 bell pepper, chopped
• 1 cup chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe pot, heat the olive oil over medium heat. Add the chicken thighs and brown on both sides. Remove the chicken and set aside.
3. In the same pot, add the onion and garlic, and sauté until softened.
4. Add the carrots, potatoes, and bell pepper, and cook for a few minutes.
5. Pour in the chicken broth and add the thyme, rosemary, salt, and pepper. Stir to combine.
6. Return the chicken thighs to the pot, placing them on top of the vegetables.
7. Cover the pot and transfer it to the preheated oven. Bake for 45-50 minutes, or until the chicken is cooked through and the vegetables are tender.
8. Let the dish cool, then refrigerate. Reheat before serving.
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