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One-Pot Chicken, Potatoes & Carrots
INGREDIENTS:
3lbs bone-in chicken thighs (skin on, optional – cut in half if too large)
6 small Yukon gold potatoes, peeled & halved
2 large carrots, cut into one-inch pieces
2 celery stalks, chopped
½ yellow onion, large diced
4 garlic cloves, smashed
2 tsp salt (or to taste)
2 tsp black pepper
2 tsp chicken seasoning
2 tsp dry jerk seasoning
1 tsp smoked paprika
¼ cup avocado oil
2 tbsp butter
2 tbsp chopped fresh parsley
1 tbsp fresh thyme leaves
INSTRUCTIONS:
1) Drizzle 1 tbsp avocado oil over chicken thighs, then season with 1 tsp salt, 1 tsp black pepper, 2 tsp chicken seasoning, 2 tsp dry herk seasoning, and 1 tsp smoked paprika.
2) Add cut potatoes, carrots, celery, onion, and garlic to a large bowl. Drizzle with 1 tbsp avocado oil, then season with 1 tsp salt and 1 tsp black pepper and toss well.
3) Preheat oven to 350 degrees. In a large dutch oven or pot over medium-high heat, heat 2 tbsp olive oil. Sear the chicken for about 4 minutes on each side. Remove from the pot.
4) Add the potatoes and veggies to the pot. Stir until everything gets glossy from the chicken juices. Add the butter, 1 tbsp parsley, and 1 tbsp thyme. Incorporate everything together well.
5) Add the chicken back to the pot along with its juices. Sprinkle on the remaining parsley.
6) Cover the pot and place in the oven to cook for 30 minutes or until the potatoes and carrots are tender and the chicken registers at 165 degrees Fahrenheit.
Enjoy!
