Ingredients:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 potatoes, diced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- Fresh parsley for garnish (optional)
Instructions:
1. Preheat your oven to 400°F (200°C).2. Season the chicken thighs with salt, pepper, garlic powder, paprika, and dried thyme.
3. In a large oven-safe skillet or baking dish, heat the olive oil over medium-high heat. Brown the chicken thighs on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the onion, carrots, celery, potatoes, bell pepper, and minced garlic. Cook for about 5 minutes until the vegetables start to soften.
5. Pour the chicken broth into the skillet and stir, scraping up any browned bits from the bottom of the pan.
6. Return the chicken thighs to the skillet, nestling them into the vegetables.
7. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
8. Garnish with fresh parsley before serving, if desired.
