Pin It A flavorful hassle-free chicken & vegetable dish that brings gourmet taste with minimal effort and cleanup. Perfect for busy weeknights with all ingredients cooked together for juicy tender results.
I first made this on a busy Thursday after a long day. It became an instant favorite with its delicious flavors and easy cleanup.
Ingredients
- Chicken thighs: 4 boneless skinless (about 1 lb 450 g)
- Baby potatoes: 2 cups halved
- Broccoli florets: 2 cups
- Red bell pepper: 1 sliced
- Small red onion: 1 cut into wedges
- Olive oil: 3 tbsp
- Dijon mustard: 1 tbsp
- Balsamic vinegar: 1 tbsp
- Garlic powder: 2 tsp
- Dried thyme: 1 tsp
- Dried oregano: 1 tsp
- Smoked paprika: 1 tsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Fresh parsley: 2 tbsp chopped (optional garnish)
- Lemon wedges: For serving (optional garnish)
Instructions
- Make the marinade:
- In a large bowl whisk together olive oil Dijon mustard balsamic vinegar garlic powder thyme oregano smoked paprika salt and pepper.
- Coat the chicken & veggies:
- Add chicken thighs baby potatoes broccoli bell pepper and red onion to the bowl. Toss until everything is well coated.
- Instant Pot method:
- Add 1/4 cup water to the pot. Transfer mixture seal and cook on Manual high pressure for 10 minutes. Quick-release then Sauté for 3-5 minutes to reduce liquid if desired.
- Air Fryer method:
- Preheat to 375°F (190°C). Arrange chicken & veggies in basket in single layer. Air fry for 18-20 minutes shaking halfway until chicken is cooked and vegetables are tender.
- Serve:
- Serve hot garnished with parsley and lemon wedges.
Pin It This meal became a weekend staple with our family. Everyone loved picking their favorite veggies to add before cooking.
Required Tools
Instant Pot or Air Fryer mixing bowl tongs or spatula knife and cutting board
Allergen Information
Dish contains mustard from the Dijon. Always check all ingredient labels for hidden allergens.
Nutritional Information
Calories: 315 Total Fat: 15 g Carbohydrates: 23 g Protein: 23 g (per serving)
Pin It This is an easy way to enjoy great flavor with very little effort. Try rotating veggies for endless variations.
Recipe Questions & Answers
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well in this dish. Be sure to adjust cooking time to avoid dryness.
- → What vegetables can be substituted?
Carrots, zucchini, and cauliflower are excellent substitutes. Choose sturdy vegetables for best texture.
- → Is this suitable for gluten-free diets?
Absolutely! All listed ingredients are gluten-free. Always check labels for potential allergens.
- → Can I make this in a regular oven?
Yes, bake at 400°F (200°C) for 25-30 minutes until chicken is cooked and vegetables are tender.
- → What garnish works best?
Fresh parsley and lemon wedges add brightness and flavor to the finished dish.
- → What protein variations can I try?
Salmon or tofu can be substituted to suit dietary preferences and offer variety.