Ingredients:

  • 4 large bone-in, skin-on chicken thighs (about 1.5 lbs or 680g)
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon garlic powder (5g)
  • 1 teaspoon onion powder (5g)
  • 1 teaspoon smoked paprika (5g)
  • 1 teaspoon dried oregano (5g)
  • Salt and pepper to taste
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 medium zucchini, sliced
  • 2 medium carrots, sliced
  • 1 medium onion, sliced
  • 2 cups vegetable broth (480ml)

Instructions:

  1. Pat chicken thighs dry and season with garlic powder, onion powder, smoked paprika, dried oregano, salt, and pepper.
  2. Heat olive oil in the pot over medium-high heat. Add chicken thighs skin-side down and cook until golden and crispy (about 5-7 minutes). Flip and cook for an additional 3-4 minutes. Remove chicken and set aside.
  3. In the same pot, add onions and carrots. Sauté until onions are translucent (about 3 minutes). Add bell peppers and zucchini, stir to combine, cooking for an additional 5 minutes.
  4. Return the chicken to the pot, pour in the vegetable broth, and bring to a gentle boil. Reduce heat to low, cover, and simmer for 20-25 minutes, until chicken is cooked through and veggies are tender.
  5. Remove from heat and let rest for a few minutes before serving. Garnish with fresh herbs if desired.