Chicken Thighs with Potatoes & Vegetables

Want a wholesome, fuss-free dinner that’s packed with flavor? This one-bag chicken thighs with potatoes and veggies recipe is your go-to. Simply season the chicken and let it marinate, then layer potatoes, onion, carrots, and broccoli inside an oven roasting sleeve. Seal it with room at the top for steam to escape, and roast it in the oven until everything is cooked to tender perfection with juicy chicken and caramelized veggies.

Finish with a quick 15-minute crisp under higher heat for that perfect golden crust. It’s healthy, hearty, and practically mess-free—ideal for busy evenings or cozy family meals.

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  Peel potatoes, onions and carrots, rinse. Rinse chicken, dry with clean paper or cloth towel, add seasoning, and rub.
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  Leave to marinate for 15 minutes.
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  Broccoli is cut into florets, potatoes are cut in half, and carrots and onion are sliced.
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  Place a baking bag in a mold or on a baking tray. Fill it with vegetables, add spices for potatoes, and shake. Level it with an even layer. Place chicken thighs and shanks on top of the vegetables in the bag.
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  Tie the bag, leaving a hole for steam to escape. Bake in an oven heated to 220 degrees Celsius for 40-50 minutes.
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  After the specified period, carefully cut the bag to open the food. Be careful not to burn yourself with steam. Check if the potatoes are ready with a toothpick.
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  Once again place in the oven for 15 minutes to form an appetizing crust.
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  Portion the finished dish. A thigh, a shank, and a portion of vegetables are placed on a plate. You can additionally serve fresh vegetable salad, sauerkraut, pickled cucumber.