One-Pot Rustic Herb Chicken with Autumn Vegetables

• 1.5 lbs boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 1 medium sweet potato, peeled and cubed
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup low-sodium chicken broth
• 1/2 cup water
• Salt and black pepper to taste
• 2 cups fresh baby spinach
• Fresh parsley, chopped (for garnish)

Instructions

1. 1. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper. Add to the pot and brown on both sides for about 3-4 minutes per side until golden. Remove chicken and set aside.
2. 2. In the same pot, reduce heat to medium. Add diced onion and garlic. Sauté until translucent and fragrant, about 3 minutes.
3. 3. Add carrots, parsnips, and sweet potato to the pot. Stir to combine and cook for another 5 minutes, allowing vegetables to slightly soften.
4. 4. Sprinkle dried thyme and rosemary over the vegetables. Stir well to coat everything evenly with the herbs.
5. 5. Pour in chicken broth and water, scraping the bottom of the pot gently to loosen browned bits. Return the chicken thighs to the pot, nestling them atop the vegetables.
6. 6. Cover the pot with a tight-fitting lid and reduce heat to low. Simmer gently for 25 minutes until chicken is cooked through and vegetables are tender.
7. 7. Remove the lid and stir in fresh baby spinach, cooking another 2 minutes until wilted. Taste and adjust seasoning with additional salt and pepper if needed.
8. 8. Garnish with chopped fresh parsley and serve warm. Enjoy this comforting one-pot meal with crusty bread or over cooked grains if desired.

Chef tips

• For a gluten-free version, ensure your chicken broth is certified gluten-free.
• Use chicken thighs for more tender and juicy meat; chicken breasts may dry out slightly but will still work.
• If you prefer a thicker sauce, uncover and simmer a few extra minutes after step 7 to reduce the liquid.
• Feel free to swap parsnips with turnips or add other root vegetables like rutabaga for seasonal variety.