One-Pot Chicken and Vegetable Roast

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 1 red bell pepper, diced
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup white wine
• 1 cup chicken broth
• 1 pound boneless, skinless chicken thighs, cut into cubes
• 1/2 cup frozen peas
• 1/4 cup fresh parsley, chopped

Directions

1. Preheat oven to 375°F (190°C).
2. Heat the oil in a large oven-safe skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, for 2 minutes.
3. Add the carrots and bell pepper, and cook, stirring occasionally, for 3 minutes.
4. Add the paprika, oregano, cumin, salt, and pepper, and stir to combine.
5. Add the wine and chicken broth and stir to combine. Bring the mixture to a simmer.
6. Add the chicken and stir to combine. Cover the skillet and place in the preheated oven. Bake for 20 minutes.
7. Remove the skillet from the oven and stir in the peas. Return to the oven and bake for an additional 10 minutes, or until the chicken is cooked through.
8. Remove from the oven and stir in the parsley. Serve hot.

Interesting Facts

• This one-pot chicken and vegetable roast is a great way to get your family to eat their vegetables!
• This meal is also very versatile - you can add any vegetables you have in your fridge or pantry, or use any type of chicken.
• This meal is also very budget-friendly - you can use whatever vegetables and chicken you have on hand, and it's a great way to stretch your grocery budget.