Carrot, Chickpea, Chicken-Thigh and Potato Bake
🌟Main ingredient:Carrots
✨secondary ingredients: chickpeas and chicken-thighs
⏱️Cooking time: 60 minutes
🌶️Spice level: Not spicy
👨👩👦👦Number of diners: 4-8 Dinners
Ingredients
3
chicken
thighs,
bone-in,
skin-on
2
large
carrots,
peeled
and
sliced
1
can
(15
oz)
chickpeas,
drained
and
rinsed
2
medium
potatoes,
peeled
and
diced
Salt
and
pepper
to
taste
1
tablespoon
olive
oil
1
teaspoon
garlic
powder
1
teaspoon
onion
powder
1
teaspoon
dried
thyme
1/2
cup
chicken
broth
Cooking steps
Preheat oven to 375°F (190°C).
Season chicken thighs with salt, pepper, garlic powder, and onion powder.
Heat olive oil in a large oven-safe skillet over medium-high heat.
Add seasoned chicken thighs and cook until browned on both sides, about 2-3 minutes per side.
Remove chicken from skillet and set aside.
In the same skillet, add carrots, chickpeas, potatoes, thyme, salt, and pepper. Stir to combine.
Pour chicken broth over the vegetables and nestle the chicken thighs on top.
Cover the skillet with aluminum foil and bake in the preheated oven for 30-35 minutes, or until chicken is cooked through and vegetables are tender.
Serve hot with a side of mashed potatoes or rice.
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