Title : one pot chicken breast Easy one pot roasted chicken dinner
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one pot chicken breast Easy one pot roasted chicken dinner
I absolutely love making quick and easy meals that are also delicious and satisfying. That's why I'm excited to share with you my favorite recipe for a one-pot roasted chicken dinner. It's perfect for when you're short on time but still want to serve up a homecooked meal for your family.
One-Pot Roasted Chicken Dinner Recipe
Ingredients:
- One whole chicken, cut into pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper, to taste
Instructions:
- Preheat your oven to 400°F (200°C).
- In a large cast iron Dutch oven or oven-safe pot, heat 2 tablespoons of olive oil over medium-high heat.
- Add the chicken pieces and brown on all sides.
- Remove the chicken from the pot and add the onion, garlic, and bell peppers. Sauté until the onions are translucent.
- Return the chicken pieces to the pot and add the dried thyme, paprika, and salt and pepper to taste. Stir well to coat the chicken and vegetables.
- Cover the pot with a lid and cook in the oven for 45-50 minutes, or until the chicken is cooked through and the vegetables are tender.
- Remove from the oven and let rest for 5-10 minutes before serving.
Another favorite one-pot meal of mine is this delicious chicken and rice recipe from Princess Pinky Girl. It's packed with flavor and takes less than an hour to make from start to finish.
One-Pot Chicken and Rice Recipe
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup frozen peas
Instructions:
- Preheat your oven to 375°F (190°C).
- Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat.
- Add the chicken thighs to the skillet and cook for 5-7 minutes per side, or until browned all over. Remove the chicken and set aside.
- Add the onion, red bell pepper, garlic, smoked paprika, salt, and black pepper to the skillet. Cook for 5-7 minutes, or until the vegetables are tender.
- Add the rice to the skillet and stir well to coat in the vegetable mixture. Pour in the chicken broth and stir to combine.
- Add the chicken thighs back to the skillet, nestling them into the rice mixture. Top with frozen peas.
- Cover the skillet with foil and bake in the oven for 35-40 minutes, or until the rice is cooked through and the chicken is tender.
- Remove from the oven and let rest for 5 minutes before serving.
There you have it, two amazing one-pot meals that are perfect for busy weeknights or anytime you want to enjoy a delicious and satisfying homecooked meal without spending hours in the kitchen. Enjoy!
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