Braised Chicken with Vegetables
30 min
A hearty one-pot dish featuring tender chicken pieces braised with colorful vegetables in a savory broth
chickenone-poteasy
Everything in one pot — perfect when you want dinner that practically makes itself. Turkish-inspired flavors with juicy chicken thighs, potatoes and onions in a rich tomato sauce.
Instructions
- 1
Preheat oven to 200°C. Get out a large, wide casserole dish and add a bit of oil to the bottom.
- 2
Clean the onions and cut into wedges. Cut potatoes in half or quarters depending on size. Clean garlic and slice. Add everything to the pot along with the chicken pieces.
- 3
Mix together paprika, oregano, cumin, cinnamon, smoked paprika, red pepper flakes, salt, pepper and sugar in a small bowl, then add to the pot. Add chopped parsley too. Rub the spice mixture well into the chicken and potatoes — might want to use gloves to avoid mess.
- 4
Mix together chicken stock, tomato paste and Turkish paprika paste, then pour into the pot. Add canned tomatoes and bay leaves. Slice lemon and lay on top.
- 5
Cover with lid and put in 200°C oven. Cook until potatoes are tender, 45-60 minutes.
- 6
Meanwhile, cut tomatoes, cucumber and onion, mix with salad greens. Drizzle with olive oil and sumac.
- 7
Remove lid from pot and cook about 10 minutes more so chicken skin gets crispy. Serve the one-pot dish with fresh salad and a good dollop of yogurt.
Per average serving
996
Calories
kcal
52.9
Protein
g
106.1
Carbs
g
48.2
Fat
g
27.8g
Fiber
15.5g
Sugar
1315mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
996
Calories
kcal
52.9
Protein
g
106.1
Carbs
g
48.2
Fat
g
27.8g
Fiber
15.5g
Sugar
1315mg
Sodium
Tips from the kitchen
- Cut the potatoes to roughly the same size so they cook evenly. If some are big and some tiny, the small ones turn to mush before the big ones soften.
- Wear gloves when you rub in the spice mix. The paprika and cinnamon stain your hands and get under your nails, and you'll be at it a while working it into the chicken and potatoes.
- The lid stage does most of the work, but don't skip the 10 minutes uncovered at the end. That's what crisps up the chicken skin and pulls some moisture off the sauce.
- Test the potatoes with a knife before you take the lid off. If it slides in with no resistance, you're good. Thicker potatoes can need the full 60 minutes.
- Lay the lemon slices skin and all on top so they soften in the steam. Squeeze them over everything when you serve, that little hit of sour cuts through the tomato.
Ways to vary it
- Sweet potato works in place of half the regular potatoes if you want something a bit sweeter against the cinnamon and cumin.
- Chicken drumsticks or a mix of thighs and drumsticks hold up fine here if that's what you've got. Bone-in keeps things juicy.
- Stir the baby spinach through the pot once it's out of the oven instead of putting it in the salad. It wilts down in the hot sauce in about a minute.
Storage & leftovers
Keeps in the fridge for 3 days in a sealed container. The potatoes soak up the sauce overnight, so it's even better the next day. Reheat gently in a covered pot or pan with a splash of stock or water, since the sauce thickens up in the fridge. I wouldn't freeze it, the potatoes go grainy.
What to serve with it
Warm flatbread or pita is good for mopping up the tomato sauce, and the yogurt and sumac salad really is all you need on the side.
UC
By Untrained ChefPublished 7 March 2026 · Updated 11 July 2026
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