Dijon-Roasted Chicken and Vegetables

No one likes doing dishes, and everyone likes good food. That's why I'm sharing one of my favorite 1-Pot Meals.

A lot of people think of roasts and hearty meals like this for traditional Sunday dinner, but I promise you - these will go beyond Sunday dinner. I'll admit, I never used to like these types of meals because they were so "old school" but 1-Pot Meals goes beyond a pot roast (although, who doesn't love meat and potatoes?!). These meals are simple, require little-to-no cooking skills, and use ingredients that you most likely already have in your fridge and pantry.

This is a pretty traditional staple - roast chicken and vegetables. But the dijon marinade kicks it up a notch, and using tri-color mini potatoes gives the dish a slash of color and variety. I had never used a dutch oven until I married Brian, and now I use it all the time. It's one of the most versatile cookware options a kitchen can have.

Serves: 4

Ingredients:

4 Bone-in Chicken Thighs

Mini potatoes, halved

1 Large carrot, sliced

1 Yellow Onion, diced

1 Tbsp Butter

1/2 cup Chicken Broth

Marinade:

2 Tbsp Dijon Mustard

salt and pepper to taste

1tsp Oregano

1 Tbsp White Wine Vinegar

1. In a large, lidded container, lay out chicken breast skin side up. Mix together your marinade and brush on the chicken. Use it all - you can never have too much! Set in the fridge for at least 2 hours.

2. Remove chicken from fridge and preheat over to 375 degrees

3. In your dutch oven, melt butter over medium heat. Once melted, place the chicken skin side down and cook until browned. After the chicken is browned, pour chicken broth over, cover, and place in over for 15 minutes.

4. Remove chicken thighs and add onions, carrots, and potatoes to the dutch oven. Season with salt and pepper and place chicken thighs on top.

5. Cover and cook for 40 minutes. The potatoes should be soft and the chicken tender (literally fall-off-the-bone delicious!)

It's that simple, really. And the beauty of recipes like this is that you can substitute any vegetable or marinade that you love. I really like how easy it is to throw the ingredients together and have a well-balanced meal without dirtying up too many pots and pans.

Bon Appetit!

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