A healthier chicken and veggie one-pot dish is a nutritious and delicious meal that incorporates lean protein and an array of colorful vegetables. This wholesome dish is not only easy to prepare but also provides a balanced combination of flavors and nutrients, making it a perfect choice for those seeking a health-conscious and satisfying meal.
Ingredients
2 tbsp plain flour
4 (about 1.4kg) chicken marylands, skin on
2 tbsp extra virgin olive oil
10 pickling onions or French shallots, peeled
2 tbsp apple cider vinegar
250ml (1 cup) chicken broth or good‑quality stock
1 tbsp Dijon mustard
1 bunch baby carrots, scrubbed, trimmed
3 pale Lebanese or grey zucchini, cut into thick wedges
8 small radishes, trimmed
4 thyme or lemon thyme sprigs, plus extra, to serve (optional)
60ml (1/4 cup) pouring cream
10 brussels sprouts, thinly sliced
Micro herbs or salad greens, to serve (optional)
Method Steps
Step 1
Preheat oven to 180C/160C fan forced. Place flour in a sealable plastic bag. Season. Add chicken. Toss until lightly coated. Shake off excess, reserving flour. Heat half the oil in a large, heavy-based ovenproof dish over medium‑high heat. Cook chicken pieces for 4 minutes each side or until golden brown. Add onion or shallot. Cook, stirring, for 3 minutes or until browned. Transfer chicken and vegetables to a plate. Set aside.
Step 2
Heat remaining oil in the same pan over mediumhigh heat. Add reserved flour and cook, stirring, for 2-3 minutes or until the flour turns a golden nutty colour. Combine vinegar, stock and mustard in a jug. Add to the pan. Bring to boil then reduce heat to medium and simmer for 1 minute.
Step 3
Return chicken pieces to pan. Add carrot, zucchini and radish. Scatter over thyme. Cover and bake for 35 minutes or until chicken and vegetables are just tender.
Step 4
Uncover, pour in cream and scatter brussels sprouts over chicken. Spray lightly with oil. Bake for 10-15 minutes or until sprouts are light golden.
Step 5
Divide chicken and vegetables among serving dishes. Scatter with the extra thyme leaves and micro herbs or salad greens, if using.