A cozy Roasted Vegetable Chicken Stew made with roasted carrots, mushrooms, golden potatoes, and tender chicken simmered in a rich, spiced broth that feels like home.
I’ll be honest—I didn’t set out to make anything fancy that day. It was one of those gloomy, cold afternoons where the rain just lingers, you know? The kind that makes you want to curl up under a blanket and pretend emails don’t exist. I opened the fridge and saw a few sad-looking carrots, a handful of mushrooms, and a bunch of kale that was hanging on for dear life. For a second, I thought, “Ugh, soup again?” but then I remembered something my grandma used to say: “Waste not, want not.” So, I started roasting.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
The smell that filled the kitchen—man, that was it. Sweet carrots, earthy mushrooms, those little golden cubes of potato browning at the edges. It was the kind of smell that wraps around you like a warm sweater. Somewhere between flipping the veggies and sipping a too-strong coffee, I started browning chicken thighs, scraping up bits from the pan, and thinking, yeah, this might actually be good.
An hour later, I was sitting at the counter, still in my pajama pants, spoon in hand, tasting the most comforting stew I’d had in months. It wasn’t perfect—I forgot to set a timer, and my kale wilted a bit too much—but that’s the thing. Real food doesn’t have to be perfect. It just has to make you feel something.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Roasted Vegetable Chicken Stew Recipe?
There’s something almost therapeutic about this stew. It’s cozy, hearty, and feels like a long exhale after a busy week. The roasted vegetables give it this deep, caramelized flavor that makes it taste like it’s been simmering all day—even though it hasn’t. The chicken thighs melt into the broth, making it rich without being heavy, and the kale adds just enough green to convince you you’re eating something healthy.
And you know what? It’s not one of those recipes that demands precision. You can swap ingredients, forget a spice, or roast your veggies a little longer than planned—it still comes out amazing. It’s the kind of meal that forgives you for being human.
Ingredient Notes:
Let’s talk about the stars of this Roasted Vegetable Chicken Stew for a sec. Every ingredient has a purpose, but not in a fussy, “you must use this exact brand” kind of way.
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Baby Bella Mushrooms: These bring that earthy, umami magic. Roast them well—they’ll make your stew taste deeper, more “French bistro on a Sunday” than “Wednesday dinner scramble.”
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Carrots: Their sweetness balances everything. Roast them just until they start to caramelize—you’ll taste the difference.
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Yukon Gold Potatoes: Creamy and soft without falling apart. They blend beautifully into the stew for that rich texture.
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Harissa Powder: Just a touch adds warmth without making it spicy. It’s like a subtle kick in the background.
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Chicken Thighs: Flavor central. Bone-in, skin-on—because honestly, they just taste better.
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Turmeric & Cumin: These two make the broth golden and slightly smoky. Your kitchen’s gonna smell incredible.
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White Wine: Optional, but if you’ve got a bottle open, pour yourself a glass and add a splash. It brightens everything.
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Kale: That final green flourish. It makes the stew feel balanced—like comfort with a conscience.
Little tip: when you roast your veggies, don’t crowd them. I made that mistake once, and they just steamed into sadness instead of turning crisp and sweet.
How To Make Roasted Vegetable Chicken Stew?
Step 1: Roast the Veggies
Crank your oven to 425°F. Throw the mushrooms, carrots, and potatoes on a baking sheet—keep them in their own little sections (it’s worth it later). Drizzle with olive oil, sprinkle on salt, pepper, and harissa powder, then toss them around until they’re all glossy and happy. Roast for about 20–25 minutes, just until fork-tender.
Step 2: Brown the Chicken
While your veggies roast, heat some oil in a big pot. Season those chicken thighs with salt and pepper, and lay them skin-side down. Let them sear until they’ve got that beautiful golden crust—around 7 minutes. Flip them, cook a little more, then set them aside.
Step 3: Make the Roux
Now, don’t panic—it sounds fancy, but it’s just flour and fat. Sprinkle the flour into the pan and stir it around until it turns golden brown. This is what thickens your stew and makes it taste cozy and rich.
Step 4: Add the Aromatics
Toss in your onions, garlic, cumin, and turmeric. Stir them into that roux until the smell hits you right in the face (in a good way). That’s when you know it’s working.
Step 5: Pour in the Wine and Stock
Deglaze with wine—scrape up all those delicious browned bits. Then pour in your chicken stock slowly while stirring. Add bay leaves, bring to a simmer, and just let the flavors mingle for a bit.
Step 6: Simmer the Chicken
Remove the skin from the chicken (if you want) and pop the thighs back in. Cover it halfway and let it gently simmer for about 25 minutes. The broth turns golden, the smell gets intoxicating, and suddenly your kitchen feels like a cozy little café.
Step 7: Puree Half for Creaminess
Take the chicken out, along with the bay leaves. Add half the roasted potatoes and carrots into the pot, then blend it up with an immersion blender until it’s smooth. This gives you that velvety texture—no cream needed.
Step 8: Bring It Together
Add in the rest of your roasted veggies, plus those mushrooms. Shred the chicken and toss it back into the pot. Add kale, stir, and let it wilt for a few minutes.
Step 9: Serve It Up
Grab a big bowl, tear off a hunk of bread, and ladle this gorgeous, golden stew on top. Bonus points if you eat it with your elbows on the table and a glass of wine in hand.
Want To Save This Recipe?
Storage Options:
This Roasted Vegetable Chicken Stew tastes even better the next day. Seriously—it’s like all the flavors had a sleepover and woke up best friends. Keep leftovers in the fridge for up to five days, or freeze them for up to a month. When reheating, do it low and slow so it keeps that silky texture.
And don’t toss those leftovers—this stew is the perfect “what’s-for-lunch” fix. Add a bit of water when reheating if it gets too thick.
Variations and Substitutions:
This is one of those recipes that’s meant to bend a little, depending on what’s hanging out in your fridge.
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No Wine? A splash of lemon juice or vinegar works fine.
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Different Veggies? Go wild. Sweet potatoes, turnips, even roasted cauliflower.
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No Kale? Spinach works beautifully.
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Want it spicier? Add more harissa or a pinch of chili flakes.
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Vegetarian version: Skip the chicken, use veggie stock, and add chickpeas. Still hearty, still amazing.
What to Serve with Roasted Vegetable Chicken Stew?
This stew doesn’t need much—honestly, it’s a meal in itself—but if you’re in the mood for extras:
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Crusty Bread: Because dunking should be a food group.
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Simple Green Salad: Something fresh to balance all that cozy richness.
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White Wine: Use the same bottle you cooked with. (You knew that was coming.)
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Garlic Butter: On toast, on bread, on… well, everything.
Frequently Asked Questions:
Can I make it ahead of time?
Absolutely, and you should. It somehow tastes even better the next day.
Can I use boneless chicken?
Sure, but keep in mind—bone-in adds flavor. Boneless works, though, especially if you’re short on time.
Can I skip roasting the vegetables?
Technically yes, but you’ll miss that deep, caramelized flavor. It’s worth the extra step.
This Roasted Vegetable Chicken Stew is one of those recipes that feels like a warm blanket for your soul. It’s humble, forgiving, and full of flavor that only comes from real, simple ingredients.
I’ve made this on rainy Sundays, on hectic weeknights, even once after a bad day when I just needed to chop something. Every time, it hits the spot. So next time life feels a little heavy, make this stew. Pour yourself a glass of wine, put on your coziest socks, and let your kitchen do its thing.
And if you end up licking the spoon before dinner? No judgment here. Been there.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Roasted Vegetable Chicken Stew
Ingredients
- 8 oz baby bella mushrooms quartered
- 4 large carrots peeled and cut into ½-inch rounds
- 1½ lbs Yukon Gold potatoes cubed (about 5 medium potatoes)
- 5 tbs olive oil divided
- 1½ tsp kosher salt divided
- 1½ tsp freshly ground black pepper divided
- ½ tsp harissa powder
- 4 bone-in skin-on chicken thighs (about 1½ lbs)
- ¼ c all-purpose flour
- ½ large yellow onion chopped
- 3 large cloves garlic minced
- ½ tsp ground cumin
- 1 tsp ground turmeric
- ⅓ c white wine
- 6 c chicken stock 48 oz
- 2 bay leaves
- 3 large kale leaves stems removed and torn into pieces
Instructions
Preheat the oven:
- Set the oven to 425°F (220°C) and prepare a large baking sheet.
Roast the vegetables:
- Arrange the mushrooms, carrots, and potatoes on the baking sheet in separate rows. Drizzle with 3 tbs olive oil, then season with ¾ tsp salt, ¾ tsp black pepper, and ½ tsp harissa powder. Toss each group separately to coat evenly. Roast for 20–25 minutes, or until fork-tender but not overly browned. Set aside.
Prepare the chicken:
- While the vegetables roast, heat 2 tbs olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Trim excess fat and skin from the chicken thighs. Season with ¾ tsp salt and ¾ tsp black pepper. Place the chicken thighs skin side down in the pot and cook for approximately 7 minutes, until golden brown. Flip and cook for another 5 minutes. Remove the chicken and set aside.
Make the roux:
- Using the rendered chicken fat, sprinkle in ¼ c flour and stir continuously with a wooden spoon to form a paste. Scrape any browned bits from the bottom of the pot. Cook the roux for 5–6 minutes, until golden and fragrant.
Add aromatics:
- Stir in the chopped onion, minced garlic, cumin, and turmeric. Continue to cook for about 5 minutes, stirring often, until the onions soften and the mixture becomes aromatic.
Deglaze and build the broth:
- Add the white wine to deglaze the pan, scraping up any remaining fond. Slowly pour in the chicken stock while stirring to prevent lumps. Add the bay leaves and bring the mixture to a gentle simmer.
Simmer the chicken:
- Remove the skin from the chicken thighs and return them to the pot. Cover partially and simmer over medium-low heat for 25 minutes, allowing the flavors to meld and the broth to deepen.
Puree for texture:
- Remove the chicken and bay leaves. Add half of the roasted potatoes and carrots to the pot, and puree the mixture using an immersion blender until smooth. This will create a thick, velvety base for the stew.
Combine and finish:
- Add the remaining roasted vegetables, including the mushrooms, to the pot. Shred the chicken into bite-sized pieces and return it to the stew. Stir in the kale and allow it to wilt gently over low heat, approximately 2–3 minutes.
Serve:
- Ladle the stew into bowls and serve immediately with fresh, crusty bread or rolls.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
