Herbed Chicken And Vegetables
Herbed chicken and vegetables offer a hearty, flavorful dish featuring tender chicken seasoned with herbs, complemented by carrots, potatoes, onions, and olives, perfect for family dinners.
Ingredients
- 3 to 3 1/2 lb. cut-up broiler-fryer chicken ⓘ
- 1/4 c. all-purpose flour
- 1 tsp. dried basil leaves ⓘ
- 1/2 tsp. dried oregano leaves ⓘ
- 1 tsp. paprika ⓘ
- 1/4 tsp. dried marjoram leaves ⓘ
- 1/4 tsp. pepper ⓘ
- 2 Tbsp. vegetable oil
- 1 c. chicken broth or dry white wine ⓘ
- 12 small pitted ripe olives ⓘ
- 8 medium carrots, cut into fourths ⓘ
- 8 small whole onions ⓘ
- 4 medium baking potatoes, cut into fourths ⓘ
- 1 Tbsp. cornstarch ⓘ
- 1 Tbsp. cold water ⓘ
Instructions
- Remove skin and fat from chicken pieces.
- Mix flour, dried basil, dried oregano, paprika, dried marjoram, and pepper in a bowl.
- Coat chicken pieces with the flour mixture.
- Heat vegetable oil in a large skillet or Dutch oven over medium heat.
- Brown the coated chicken pieces on all sides, then remove and set aside.
- Add chicken broth or dry white wine to the skillet, scraping up any browned bits.
- Return chicken to the skillet and add olives, carrots, onions, and potatoes.
- Bring to a simmer, cover, and cook for about 45 minutes, or until chicken is cooked through and vegetables are tender.
- Mix cornstarch with cold water to create a slurry, then stir into the skillet to thicken the sauce.
- Cook for an additional 2-3 minutes until the sauce thickens.
Tips & Substitutions
For extra flavor, consider marinating the chicken in the broth or wine with the herbs for a couple of hours before cooking. If you don’t have fresh vegetables, frozen carrots and potatoes can work as substitutes. You can also use other herbs like thyme or rosemary for a different twist. For a richer sauce, add a splash of cream at the end.
Serving Suggestions
Serve the herbed chicken and vegetables over a bed of rice or with crusty bread to soak up the flavorful sauce. A side of steamed broccoli or a simple green salad would complement this dish nicely. It pairs beautifully with Quick Broccoli And Chicken Casserole for a comforting meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm on the stovetop over low heat, adding a splash of broth or water to maintain moisture. Alternatively, you can microwave individual portions, covered, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Herbed Chicken And Vegetables contains roughly 1890 calories, with 37g protein, 397g carbohydrates, and 33g fat. It is an excellent source of dietary fiber (343% of the Daily Value), vitamin A (333% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 1328mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used, but adjust the cooking time as it cooks faster. Ensure it reaches an internal temperature of 165°F for safety.
What can I substitute for chicken broth?
You can use vegetable broth for a vegetarian option, or dry white wine if you prefer a more robust flavor. Just keep in mind that the taste will slightly change.
How do I know when the chicken is done cooking?
The chicken is done when its juices run clear and it reaches an internal temperature of 165°F. You can also check that the vegetables are tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).