Roasted Chicken with Potatoes and Vegetables. Delicious and Easy to Make

recipe | October 16, 2025

Ingredients

  • 4 chicken thighs
  • 1.4 kg of cabbage
  • 750 g of potatoes
  • 1 onion
  • 1 large carrot
  • 500 ml of chicken, meat or vegetable broth

  • 2 tablespoons of tomato paste
  • Salt and black pepper to taste
  • 1 splash of olive oil

Preparation

  1. Prepare the ingredients:
    Wash and cut the cabbage into thin strips. Peel the potatoes and cut them into thick slices or medium cubes. Peel the onion and cut it into julienne strips. Grate or cut the carrot into thin slices.
  2. Brown the chicken:
    In a large skillet or directly in the ovenproof dish, add a drizzle of olive oil and brown the thighs on both sides until the skin is golden brown and crispy. Remove the chicken and set aside.
  3. Sofrito base:
    In the same container, add the onion and carrot. Cook for a few minutes until softened. Then add the tomato paste and stir to blend the flavors.
  4. Add the vegetables and potatoes:
    Place the cabbage and potatoes in the dish, distributing them evenly. Season with salt and pepper to taste. Pour the hot broth over the ingredients.
  5. Add the chicken and bake:
    Place the thighs on top of the vegetables, skin-side up. Cover the dish with aluminum foil and bake at 190°C for about 45 minutes.
  6. Brown and serve:
    After that time, remove the foil and leave the chicken uncovered for another 15-20 minutes to brown. Check that the potatoes are tender and the cabbage is cooked through. Serve hot with a little of the juice from the bottom.

Additional tips

  • More flavor: Add a bay leaf, a clove of garlic, or a little paprika to the broth for a more aromatic touch.
  • Perfect texture: If you prefer crispier potatoes, place them on top of the cabbage and don’t cover them completely with the broth.
  • Light version: You can remove the skin from the chicken before cooking if you want to reduce the amount of fat.

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be reheated in the oven or microwave.
  • Ideal accompaniment: This dish pairs very well with a fresh tomato salad or a glass of light white wine.

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