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Chicken and Vegetables. A one pot meal of layered vegetables topped with seasoned chicken thighs.
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A Supper of Chicken and Vegetables


  • Chicken and Vegetables
  • yield: 4 servings
  • Preheat oven to 350 degrees.
  • The idea is simply layer vegetables and herbs on the bottom and seasoned chicken on the top. The juices from the chicken season the vegetables. Make the volume of chicken and vegetable fit your cooking vessel. I use a large cast iron Dutch oven and coat the inside well with bacon grease for protection against sticking as well as added flavor. Cook the chicken thighs to an internal temperature of 165. Since my herb garden is between seasons I purchased packaged herbs sprigs from the grocery store.
  • 8 chicken thighs bone in and skin on
  • 4-1-1 seasoning
  • 12 whole carrots of equal size peeled and trimmed
  • 2 sweet potatoes of equal size peeled and halved
  • 4 whole medium Yukon gold potatoes of equal size peeled
  • 2 medium sweet onions peeled
  • 1 head of garlic tops trimmed off and paper skins removed
  • 4 celery stalks cut in half crosswise
  • fresh thyme
  • fresh sage


  • Sprinkle chicken thighs with 4-1-1 seasoning on both sides. Set aside.
  • Place the carrots in the bottom of the kettle. Add potatoes, onions and garlic on top of the carrots. Spread about 2/3 of the herb sprigs over the vegetables. No need to strip the leaves. The twigs are removed before serving. Lightly sprinkle 4-1-1 seasoning over top of vegetables and herbs.
  • Lay chicken pieces on top. Cover.
  • Cook at 350 degrees for 2 hours or until chicken reaches an internal temperature of 165 degrees. To brown chicken, remove to a baking dish and place under a broiler until it reaches your desired degree of brown.
  • Serve chicken and vegetables hot.
  • Huzzah!
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