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Roasted Vegetable and Onion Chicken Stew


Extra flavorful, thanks to the roasted veggies and sweet caramelized boiling onions.

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  • Roasted Veggies:
  • 25 baby carrots
  • 1/2 japanese sweet potato (they're white on the inside)
  • 1 cup sliced bell pepper
  • 1/2 tsp sea salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic salt
  • 3 tsp olive oil
  • 3/4 tsp dried thyme
  • Chicken:
  • 1 pound chicken thigh
  • 3/4 tsp sea salt
  • 1 1/2 tsp poultry seasoning
  • 1/2 tsp garlic powder
  • 1 tsp dried minced garlic
  • cook in the same pan that you cooked the onions in
  • Boiling onions:
  • 1 1/2 tablespoon butter
  • 7 boiling onions
  • pinch of salt
  • For later:
  • 2 cups chicken broth
  • 2.5 to 3 tablespoons flour
  • pinch more salt on chicken


Servings 4


Step 1

Arrange the veggies on a cookie sheet lined with aluminum foil, sprinkle with the seasonings and drizzle with olive oil. Toss together with clean hands. Bake at 400 in a preheated oven for 25 minutes.

Now melt 1.5 tablespoons butter in a cast iron skillet. Sautee the boiling onions in the butter until they're golden brown on all sides, on medium-low. Cut in half and then brown the exposed area of the onions, where you sliced them.

Remove the onions from the pan, set them aside. (You'll cook the chicken in the cast iron skillet where you cooked the onions.)

Combine all the seasonings for the chicken in a small bowl. Cut the chicken thighs into chunks. Coat the chicken pieces in the seasoning. Cook the chicken in the cast iron skillet until juices run clear. Remove/discard most of the juices.

Mix the flour with 2 cups of chicken broth. Add to skillet with chicken. Sprinkle with a few pinches of salt. Fold in the veggies and onions. Allow to simmer for a few minutes before serving.


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