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Easy Roasted Vegetable Chicken Stew

Easy Roasted Vegetable Chicken Stew

Cozy chicken stew loaded with caramelized, oven-roasted vegetables in a savory tomato-herb broth. Weeknight friendly, comforting, and great for leftovers.
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Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 3 tbsp olive oil divided
  • 1.75 lb boneless skinless chicken thighs cut into 1-inch pieces
  • 1.25 tsp kosher salt divided
  • 0.75 tsp black pepper
  • 1 tsp smoked paprika
  • 2 cup sliced carrots
  • 3 cup diced Yukon gold potatoes
  • 1.5 cup chopped red bell pepper
  • 1.5 cup chopped yellow onion
  • 1 cup sliced celery
  • 4 tsp minced garlic
  • 2 tbsp all-purpose flour
  • 2.5 tbsp tomato paste
  • 6 cup chicken broth
  • 1.75 cup diced tomatoes with juices
  • 1.5 tsp dried thyme
  • 1 tsp dried rosemary lightly crushed
  • 1 tbsp lemon juice fresh
  • 0.5 cup chopped fresh parsley

Instructions

Preparation Steps

  • Heat oven to 425°F and line a large baking sheet.
  • Toss carrots, potatoes, bell pepper, and onion with 1.5 tbsp oil, 0.5 tsp salt, and the paprika. Roast 20–25 minutes, stirring once, until edges brown.
  • Pat chicken dry. Season with 0.5 tsp salt and 0.25 tsp pepper. Dust evenly with the flour.
  • Warm remaining 1.5 tbsp oil in a Dutch oven over medium-high. Brown chicken in two batches, 4–5 minutes total. Transfer to a plate.
  • Add celery to the pot and cook 2 minutes. Stir in garlic and tomato paste; cook 1 minute until the paste darkens.
  • Pour in 1 cup broth to deglaze, scraping up browned bits.
  • Return chicken to the pot. Add remaining broth, diced tomatoes, thyme, rosemary, and the remaining pepper. Bring to a boil, then reduce to a gentle simmer. Cover and cook 20 minutes.
  • Stir in the roasted vegetables. Simmer uncovered 8–10 minutes, until potatoes are tender and the stew thickens slightly. Adjust salt to taste.
  • Finish with lemon juice and parsley. Let rest 5 minutes before serving.

Notes

Variation: Stir in a handful of sliced mushrooms with the celery, or add a drained can of white beans with the tomatoes for extra body. For a little heat, sprinkle in a pinch of crushed red pepper.
Serve with crusty bread or spoon over cooked brown rice. Leftovers keep 4 days refrigerated or up to 3 months frozen; reheat gently with a splash of broth.
This recipe is an original creation inspired by classic Easy Roasted Vegetable Chicken Stew flavors. All ingredient ratios and instructions are independently developed.