Sometimes the most healing meals are the simplest. This Braised Chicken & Veggies recipe is a beautiful example of how whole foods can offer both comfort and nourishment—with just a handful of ingredients and a little time in the oven.
Bone-in chicken legs are seared to golden perfection, then gently braised with earthy root vegetables in a fragrant broth. Parsnips and radishes lend a subtle sweetness and satisfying bite, while thyme adds an herbal, grounding note that ties everything together.
This dish is perfect for a Sunday dinner, meal prep for the week, or any evening when your body is craving something warm, flavorful, and deeply nourishing.
Servings: 3
Calories per serving: 647
Protein: 41g per serving
Ingredients:
- ½ tsp avocado oil
- ⅛ tsp sea salt
- 680 grams chicken leg, bone-in (skin on)
- 3 parsnips, chopped
- 2 cups radishes, halved
- 1 tbsp fresh thyme, chopped
- 2½ cups chicken broth
Instructions:
- Preheat the oven to 325°F (163°C).
- In a Dutch oven, heat the avocado oil over medium heat. Sprinkle sea salt on both sides of the chicken, then add to the pot. Sear for 5 minutes per side until golden, then remove and set aside.
- Add chopped parsnips and radishes to the same pot. Cook for 3–4 minutes, stirring occasionally.
- Return the chicken to the pot, placing it over the vegetables. Add the thyme and pour in the chicken broth.
- Cover and transfer the pot to the oven. Cook for 55–60 minutes, or until the chicken is tender and cooked through.
- Serve warm and enjoy.
